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Moong Soup



Moong Soup
 
Author:
Recipe type: soups
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
 
This old-fashioned Moong Soup is sure to bring back memories of momma’s loving care. Guaranteed to rejuvenate you on a tiring day, this soothing soup is mildly flavoured with a tempering of cumin seeds and curry leaves. Chock-full of protein, iron and fibre, this variant of the traditional recipe is made diabetic-friendly by using just a teaspoon of oil. Enjoy this easy-to-digest yet sumptuous soup hot and fresh for the best consistency.
Ingredients
  • ½ cup moong (whole green gram) , soaked for 8 hours and drained
  • 1 tsp oil
  • ½ tsp cumin seeds (jeera)
  • ¼ tsp asafoetida (hing)
  • ½ tsp finely chopped green chillies
  • 4 to 5 curry leaves (kadi patta)
  • salt to taste
  • 2 tsp lemon juice
  • For The Garnish
  • a sprig of coriander (dhania)
Instructions
  1. Combine the moong and 3 cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Do not drain the water.
  2. Blend the moong using a hand blender till smooth. Keep aside.
  3. Heat the oil in a deep non-stick pan and add the cumin seeds.
  4. When the seeds crackle, add the asafoetida, green chillies and curry leaves and sauté on a medium flame for a few seconds.
  5. Add the blended moong mixture, salt and 1 cup of water, mix well and cook on a medium fame for 4 to 5 minutes, while stirring occasionally.
  6. Add the lemon juice and mix well.
  7. Serve hot garnished with a sprig of coriander.
 




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