For Moong Soup
1/2 cup moong (whole green gram) , soaked for 8 hours and drained
1 tsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafetida (hing)
1/2 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)
Method
- To make moong soup, 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.
- Blend the moong using a hand blender till smooth. Keep aside.
- Heat the oil in a deep non-stick pan and add the cumin seeds.
- When the seeds crackle, add the asafetida, green chillies and curry leaves and sauté on a medium flame for a few seconds.
- 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.
- Add the lemon juice and mix well.
- Serve the moong soup hot garnished with a sprig of coriander.
NUTRITION INFORMATION (200ml) | VALUES |
ENERGY | 110 Cal |
CARBOHYDRATES | 16.9g |
PROTEIN | 10g |
FATS | 1.7 g |