Carrot and Moong Dal Soup
by Tarla Dalal
Added to 238 cookbooks
This recipe has been viewed 127954 times
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.
Method- 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.
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- Add the carrots and tomatoes, mix well and cook on a medium flame for 2 to 3 minutes.
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- Add the green moong dal and 4 cups of water and cook for 7 to 8 minutes or till the carrots are tender.
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- Keep aside to cool slightly and blend in a mixer to a smooth purée.
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- 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.
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- Serve immediately.
Carrot and Moong Dal Soup (Heart-friendly and Low Cholesterol Recipe) Video by Tarla Dalal
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Accompaniments
Nutrient values (Abbrv) per serving
Energy | 143 cal |
Protein | 8.5 g |
Carbohydrates | 23.3 g |
Fiber | 4.1 g |
Fat | 1.7 g |
Cholesterol | 0 mg |
Sodium | 41.4 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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No review of this type was found
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