How to make Moong Dal Soup-SK Khazana -
Creamy and smooth, moong dal soup is very nourishing
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split skinless green gram (dhuli moong dal), Oil (ऑइल)
Cuisine : Indian
Course : Soups
For more recipes related to Moong Dal Soup-SK Khazana checkout Moong Dal Kiwi Coconut Soup. You can also find more Soups recipes like Hot And Sour Soup Zuppa Di Funghi Pepper Rasam Beetroot Soup
Moong Dal Soup-SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Moong Dal Soup-SK Khazana Recipe
Split skinless green gram (dhuli moong dal) soaked and boiled 3/4 cup
Oil 1 tablespoon
Butter 2-3 tablespoons
Cloves 4
Black peppercorns 12-14
Fresh red chillies cut into strips 1-2
Cinnamon broken 1/2 inch
Bay leaf 1
Garlic chopped 1 tablespoon
Medium onion finely chopped 1
Medium tomato finely chopped 1
Medium carrot boiled and finely chopped 1
Salt to taste
Fresh cream 1 tablespo for drizzling
Black peppercorns crushed to taste
Coconut milk 2-3 tablespoons
Fresh coriander sprig for garnish
Method
Step 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.
Step 2
Add tomato and carrots, mix well and cook till tomatoes soften. Add salt and mix well.
Step 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.
Step 4
Strain into another non-stick pan kept on heat and bring to a boil. Add 1 tablespoon cream and mix well.
Step 5
Add crushed peppercorns and coconut milk, mix well and simmer for 1-2 minutes.
Step 6
Transfer into a serving bowl, drizzle some cream on top, garnish with coriander sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
