Easy yet tasty recipe of Roasted Moong and Carrot Soup. Dry roasting of Lentil gives a very good flavour to any recipe. I have served the Soup with Spinach and Potatoes Quesadillas which makes it a complete and a very satisfying meal.

Roasted Moong and Carrot Soup Recipe

Recipe Cuisine: Indian  |  Recipe Category: Starters
Prep Time:  15 Mins  |  Cooking time: 20 Mins  |  Serves: 2-3

Procedure:

1. Take Lentil (Split Yellow Moong, दाल ) in a Pan or Kadhai and dry roast on a low flame for 5-7 minutes till the color changes to light brown and then transfer to a plate.
2. Peel the Garlic pod, chop the Onion, Ginger, Carrot and Tomatoes.
3. Heat oil in the Pressure Cooker and once it is hot, add Cumin Seeds, Bay Leave and Peppercorns. 
4. Once the Cumin seeds splutter and Bay Leaves change their color, add Onions and saute it for a minute or till they become translucent. Then add Garlic pod and roughly chopped ginger and saute again for 30-40 seconds.
5.  Now add chopped Carrots and Tomatoes and saute till Tomatoes becomes soft and mushy.
6. Add roasted Dal, salt and 2 cups of water and close the lid and take the first whistle on high flame and then 3 whistles on low flame.
7. When the pressure settles down on its own, discard the Bay Leave and then with the help of hand blender; blend it to a smooth consistency.
8. Add 1.5 cups of water or as per your preference and bring it to a boil. Add Salt, Garam Masala and chopped Coriander Leaves and then turn off the flame.
9. Sprinkle the Black Pepper powder and Lemon Juice and serve hot.

Take 3/4th cup of Moong Dal in a Kadhai.

Saute it for 5-7 minutes or till the Dal turns golden brown on low flame.

Transfer it on a plate.

In a Pressure Cooker, take oil and once it is hot, add Cumin seeds, Peppercorns and a Bay leave and roast till Cumin changes its colour to dark brown.

Add Onions and saute till become translucent and then add Garlic pod and chopped Ginger and saute it for 1-2 minutes.

Add Carrots and Tomatoes and let them cook till tomatoes turn soft.

Add Roasted Moong Dal and mix well.

Add 2 cups of water and close the lid. Bring 1 whistle on high flame and 3 on low flame.

Once the Pressure releases, open the lid.

Discard the Bay leave.

Blend it to the smooth paste.

Add Water, Salt, Garam Masala and bring to a boil.

Your Roasted Moong Dal and Carrot Soup is ready to serve!

I have served it with Potatoes Quesadillas, recipe for which I will share soon.

Sprinkle some fresh grounded Black Pepper and Lemon Juice and serve hot.

Mooli Baigan ki Sabzi is another very common side dish prepared at my home in winters.
My Mother usually make Mooli Adrak ka Lachcha (Radish Ginger Salad), Mooli Paratha and Mooli ke patto ki sabzi and Mooli Baigan which everyone likes at home.

Generally, people do not like Radish, but I prefer to cook and eat the Seasonal Vegetables and Fruits, thus prepared this delicious curry.


In today's recipe, I have added 1 small potato to suit my husband's taste bud and served with Palak Dal and Rice.

Mooli Baigan ki Sabzi Recipe

Ingredients:

• Mooli | Radish | मूली - 1 medium size cut lengthwise or 1/2 cup
• Potato । आलू - 1 small cut lengthwise or 1/2 cup
• Onion । प्याज  - 1 medium size finely chopped  
• Eggplants । बैंगन  - 5-6 small
• Tomato । टमाटर  - 1 medium size chopped
• Ginger-Garlic paste । अदरक-लहसुन का पेस्ट - 1/2 tsp
• Green Chill paste । हरी मिर्च का पेस्ट - 1/2 tsp
• Cumin Seeds । जीरा - 1/2 tsp
• Mustard Seeds । राई - 1/2 tsp
• Oil । तेल - 1.5- 2 tbsp
• Turmeric Powder । हल्दी पाउडर  - 1/2 tsp
• Chili Powder । लाल मिर्च पाउडर - 1 tsp or you can adjust the heat as per you preference
• Coriander Powder । धनिया पाउडर - 1.5 tsp
• Salt । नमक - to taste
• Lemon Juice - 1 tsp or Dried Mango Powder - 1/2 tsp ( निम्बू का रस या अमचूर पाउडर )
• Fresh Cilantro leaves । धनिया पत्ती - to garnish
• Water । पानी - 1/2 - 1 cup

Step by Step Photos:

Add oil in the pan and when it is hot, add Mustard and Cumin seeds and let them splutter.

Add Onion and cook for 1 minute.

Add Ginger-Garlic and Green Chilli paste and saute it for another 1 minute.

Add Potatoes and Radish and cook for 6-7 minutes on medium flame. Stir constantly.

Add Turmeric, Chilli and Coriander Powder and mix well.

Add Eggplants and Tomatoes

Mix well and let them cook uncovered for 5 minutes on medium flame.

Add half cup of water. Cover the pan with lid and let it cook on low flame for 15-20 minutes. Stir in between and add more water if needed.

Once the Sabzi cooked completely, add Salt, Garam Masala and Lemon Juice, mix well and switch off the flame.

Add chopped Coriander Leaves.

Serve the Sabzi with Chapati, Paratha or Dal Chawal.