
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.
Recipe Cuisine: Indian | Recipe Category: Starters
Prep Time: 15 Mins | Cooking time: 20 Mins | Serves: 2-3
Prep Time: 15 Mins | Cooking time: 20 Mins | Serves: 2-3
Ingredients:
- Split Yellow Moong । धुली मूंग - 3/4 cup
- Onion । प्याज़ - 1 small roughly chopped
- Ginger । अदरक - 1/2 inch piece
- Garlic pod । लहसुन की कली - 1
- Carrot । गाज़र - 1 medium size diced roughly
- Tomatoes । टमाटर - 2 small roughly chopped
- Cumin Seeds । जीरा - 1/2 tsp
- Bay Leave । तेज़ पत्ता - 1
- Black Pepper Corns । काली मिर्च - 6-7
- Salt । नमक - to taste
- Garam Masala । गरम मसाला - 1/4 tsp (optional)
- Oil । तेल - 1.5 tsp
- Water । पानी - 3.5 cups
- Coriander Leaves । धनिया पत्ती - few for garnishing
- Black Pepper Powder । कुटी हुई काली मिर्च - 1/4 tsp
- Lemon Juice । नींबू रस - 1/2 tsp (optional)
Procedure:
- 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.
- Peel the Garlic pod, chop the Onion, Ginger, Carrot and Tomatoes.
- Heat oil in the Pressure Cooker and once it is hot, add Cumin Seeds, Bay Leave and Peppercorns.
- 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.
- Now add chopped Carrots and Tomatoes and saute till Tomatoes becomes soft and mushy.
- 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.
- 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.
- 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.
- Sprinkle the Black Pepper powder and Lemon Juice and serve hot.
Step by Step Photos:
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Take 3/4th cup of Moong Dal in a Kadhai. |
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Saute it for 5-7 minutes or till the Dal turns golden brown on low flame. |
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Transfer it on a plate. |
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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. |
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Add Onions and saute till become translucent and then add Garlic pod and chopped Ginger and saute it for 1-2 minutes. |
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Add Carrots and Tomatoes and let them cook till tomatoes turn soft. |
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Add Roasted Moong Dal and mix well. |
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Add 2 cups of water and close the lid. Bring 1 whistle on high flame and 3 on low flame. |
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Once the Pressure releases, open the lid. |
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Discard the Bay leave. |
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Blend it to the smooth paste. |
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Add Water, Salt, Garam Masala and bring to a boil. |
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Your Roasted Moong Dal and Carrot Soup is ready to serve! |
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I have served it with Potatoes Quesadillas, recipe for which I will share soon. |
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Sprinkle some fresh grounded Black Pepper and Lemon Juice and serve hot. |
- Sunday, February 28, 2016
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