Carrot and Moong Dal Soup
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 percent fat-free
• Salt to taste
• 1 tsp freshly ground black pepper
Method
• Heat the oil in a deep non-stick pan and add the peppercorns, onions and garlic and sauté on a medium flame for a few minutes.
• Add the carrots and tomatoes, mix well and cook on a medium flame for a few minutes.
• Add the green moong dal and 4 cups of water and cook for seven minutes or till the carrots are tender.
• Keep aside to cool slightly and blend in a mixer to a smooth purée.
• Transfer the purée back into the deep non-stick pan, add the milk, a cup of water, salt and pepper, mix well and bring to a boil.
• Serve immediately.
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