Similar to Bombay Curry Soup, this soup can also be had during any season. But this is not a filler soup but an appetizer. Ingredients: Masoor Dal - 1 cup Coriander leaves - 1/2 cup Mint Leaves - 1/2 cup Onion - 2 Tomato - 2 Ginger - 1/2 inch piece Green chillies - 2 nos Garlic - 8 pods Ghee - 2 tbsp Mustard seeds - 1 tsp Cumin seeds - 1 tbsp Saunf - 1/2 tsp Method: Cut onion and tomato into fine pieces. chop coriander leaves, mint leaves too finely. Heat ghee in a pressure pan add mustard seeds and when they splutter add cumin seeds, saunf and saute for a few mins. Slit the green chillies, crush the garlic, chop the ginger finely and add it to the pan. Add onions, tomato and saute well again. Add masoor dal and 2 cups of water to it and pressure cook it for about 3 to 4 whistles. When cool mash it thoroughly. If it is thick add another cup of water and serve hot. This is a wholesome soup for a cold evening. |
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