Roasted Moong and Carrot Soup | भूनें मूंग और गाज़र का सूप

Sunday, February 28, 2016

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


  • 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)
  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.

Step by Step Photos:

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.

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