Moong Dal Soup

Ingredients

• ¾ cup split skinless green gram (dhuli moong dal), soaked and boiled
• 1 tablespoon oil
• 2-3 tablespoons butter
• 4 cloves
• 12-14 black peppercorns
• 1-2 fresh red chillies, cut into strips
• ½ inch cinnamon, broken
• 1 bay leaf
• 1 tablespoon chopped garlic
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1 medium carrot, boiled and finely chopped
• Salt to taste
• 1 tablespoon fresh cream + for drizzling
• Crushed black peppercorns to taste
• 2-3 tablespoons coconut milk
• Fresh coriander sprig for garnishing 

Method

1. Heat oil and butter in a non-stick pan. Add cloves, peppercorns, red chillies, cinnamon, bay leaf, garlic and onion, mix and sauté till onion turns translucent.
2. Add tomato and carrots, mix well and cook till tomatoes soften. Add salt and mix well.
3. Add green gram and mix well. Add some water, mix and cook for 1-2 minutes. Remove from heat and blend well with a hand blender.
4. Strain into another non-stick pan kept on heat and bring to a boil. Add 1 tablespoon cream and mix well.
5. Add crushed peppercorns and coconut milk, mix well and simmer for 1-2 minutes.
6. Transfer into a serving bowl, drizzle some cream on top, garnish with coriander sprig and serve hot.