Moong Soup with Paneer, How To Make Moong Soup
by Tarla Dalal
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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!
To make a wholesome and satisfying meal serve along with Chick Pea Salad and Mini Chilli Cheese Naan .
- Combine the moong and 6 cups of water in a pressure cook and pressure cook for 3 to 4 whistles.
- Allow the steam to escape before opening the lid.
- Blend the cooked moong using a hand blender to a smooth mixture. Strain it using a strainer and keep aside.
- Heat the ghee in a deep non-stick pan and add the cumin seeds and asafoetida.
- When the seeds crackle, add the moong mixture, lemon juice, sugar, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the paneer, mix gently and cook on a medium flame for 2 minutes.
- Serve hot.
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