Carrot and Moong Dal Soup


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This interesting variation makes a great change for your palate. It works effortlessly with onions, garlic and tomatoes in it. The low-fat milk in the soup does not add cholesterol to the diet. The protein in the low-fat milk complements the protein in the lentils, thus making this a nourishing combination.

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Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients

1 cup chopped carrots
1/2 cup green moong dal (split green gram) , washed and drained
1 tsp oil
4 to 5 black peppercorns (kalimirch)
1/2 cup sliced onions
2 tsp finely chopped garlic (lehsun)
1/4 cup chopped tomatoes
3/4 cup low-fat milk , 99.7% fat-free
salt to taste
1 tsp freshly ground black pepper

Method
  1. Heat the oil in a deep non-stick pan and add the peppercorns, onions and garlic and sauté on a medium flame for 1 to 2 minutes.
  2. Add the carrots and tomatoes, mix well and cook on a medium flame for 2 to 3 minutes.
  3. Add the green moong dal and 4 cups of water and cook for 7 to 8 minutes or till the carrots are tender.
  4. Keep aside to cool slightly and blend in a mixer to a smooth purée.
  5. Transfer the purée back into the deep non-stick pan, add the milk, 1 cup of water, salt and pepper, mix well and bring to a boil.
  6. Serve immediately.
Nutrient values per serving
EnergyProteinCarbohydrateFatFibreCholesterolVitamin A
101 calories 6.2 gm 15.6 gm 1.6 gm 0.6 gm 0 mg 422.6 mcg
RECIPE SOURCE : Healthy Heart CookbookBuy this cookbook
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 on 30 May 14 10:27 AM


A thick, simple and filing soup with just 100 calories...Chop the carrots into small cubes so they cook faster.
 on 10 Apr 14 02:28 PM


A great combination of carrots and moong dal. The soup tasted best when it had a little thick consistancy..very filling too..
 on 31 May 12 09:51 AM


Carrots and Moong Dal combine to give a good healthy soup. Low fat milk lowers cholesterol. The soup is filling and mildly spiced with peppercorns.