New Update
| Main ingredients | Thin coconut milk, Whole green gram (sabut moong), Ghee, Garlic, Ginger, Onion, Bay leaf, Cinnamon, Carrot, Sweet corn kernels, Crushed black peppercorns, Fresh red chilli, Spring onion greens, Fresh coriander sprigs |
| Cuisine | Indian |
| Course | Soup |
| Prep time | 3-4 hours |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 3 cups thin coconut milk
- ¾ cup soaked whole green gram (sabut moong)
- 1 tablespoon ghee
- 1 tablespoon finely chopped garlic
- ½ tablespoon finely chopped ginger
- 1 medium onion, chopped
- 1 bay leaf
- ½ inch cinnamon
- 1 medium carrot, peeled and cut into small cubes
- ¼ cup sweetcorn kernels
- Salt to taste
- Crushed black peppercorn to taste
- 1 fresh red chilli, diagonally sliced
- 2 tablespoons chopped spring onions greens
- Fresh coriander sprigs for garnish
Method
- Heat ghee in a deep non-stick pan, add garlic, ginger and onion, mix and sauté till translucent.
- Add bay leaf and cinnamon, mix and sauté for 1-2 minutes.
- Add carrot, sweetcorn kernels and salt, mix and saute for 1 minute. Add soaked green gram and mix well.
- Add thin coconut milk and mix well. Add 1 cup water and mix well. Add crushed black peppercorns and red chilli and mix well. Bring the mixture to a boil, reduce heat to low and cook for 10-12 minutes.
- Add spring onion greens and mix well.
- Transfer the soup into a serving bowl, garnish with coriander sprigs and serve hot.
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