Tomato and Moong soup

Another soup and a healthy one at that!

Its always fun to experiment with tomatoes. They complement different combinations of foods making it so versatile.

So this is Sanjeev Kapoor's recipe. I have made my version of this recipe.

Since having our plain old tomato soup can often get boring so here I tried experimenting with 2 different ingredients that will change its flavour and also make it healthier - Carrots and split green moong dal.

Its also a good soup to overcome those sick days as its light on the stomach and yet nutritious.

So here we go:

Serves: 3 - 4 Preparation Time: 10 mins (& soaking time) Cooking Time: 15 mins

Ingredients:

3 tbsp split green gram/ dhuli moong daal, soaked for ½ hr
1 medium sized carrot, roughly sliced
1 medium sized tomato, roughly chopped
4-5 garlic cloves, sliced roughly
1 ½ tbsp oil or butter
½ tsp red chilli powder
Salt as per taste
1 tsp black pepper
Water as prequired

For Garnish
2 tbsp chopped coriander
1 tbsp grated cheddar cheese (optional)

Method:

1. Soak the moong dal and chop the tomatoes and garlic.

  

2. Now heat some oil/butter in a pressure cooker and sauté the garlic and carrots for 2 mins.

3. Now add the tomatoes and sauté until soft for further 2 mins.

4. Now mix in the thourougly washed moong daal, 1 cup water, salt and mix well. Pressure cook for 4-5 whistles.

 

5. Once cooled, blend the mixture and add water according to desired thickness. Do not strain.

 

6. Check for salt and season with pepper and red chilli powder.

7. Garnish with coriander and/or cheese.

Relish this thick soup just like that on a diet evening or with a light dinner.

Notes & Tips:

1. Jains should omit the garlic and add 1 tbsp of ginger and proceed with the recipe as it is.

Carrots can be omitted as well. If doing so, add 2 tomatoes instead.