Moong Soup with Paneer ( Soups and Salads Recipe )
by Tarla Dalal
Added to 89 cookbooks
This recipe has been viewed 17538 times
Using moong dal in a soup makes for an innovative indian recipe! soft, pressure-cooked moong dal actually lends itself as a grainy and creamy base. Flavoured with a tadka of cumin seeds, mustard and pepper in ghee, the soup is not ready to serve until you add small paneer cubes to enhance the texture. Squeeze in fresh lemon juice for a surprise tang, and ladle it out into soup bowls, piping hot!
- Combine the moong, with 6 cups of water and pressure cook for 3 to 4 whistles.
- Allow the steam to escape before opening the lid.
- Blend the cooked moong in a mixer. Strain using a strainer and keep aside.
- Heat the ghee in a deep non-stick pan, add the cumin seeds and mustard seeds.
- When they crackle, add the asafoetida and moong mixture and mix well.
- Add the lemon juice, sugar, salt and pepper, mix well and bring to boil.
- Add the paneer, mix gently and cook on a medium flame for 2 minutes.
- Serve hot.
- Instead of 2 tbsp finely chopped paneer, you can use 2 tbsp grated paneer as shown in the image.
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