Lentil Soup

About Lentil Soup

Ingredients

• Whole green gram (sabut moong), soaked for 4 hours and drained 1 cup
• Ghee 2 tbsps + to drizzle
• Medium onion, chopped 1
• Medium tomato, seeded and chopped 1
• Cabbage, finely chopped ¼ cup
• Spinach, chopped ½ cup
• Salt to taste
• Cottage cheese (paneer), grated to garnish

How to Make Lentil Soup (Stepwise Photos)

Method

1. Heat ghee in a pressure cooker, add onion, tomato, cabbage, spinach and whole green gram and saute well.
2. Add salt and add 2 cups water, mix, close the cooker and cook under pressure till 2-3 whistles are given out.
3. Open the lid when the pressure has reduced completely and let the mixture cool slightly.
4. Transfer the mixture into a blender jar and blend to a smooth puree. Pass the puree through a strainer into a deep non-stick pan.
5. Add salt and mix well. Add more water to get the required consistency and bring it to a boil.
6. Pour the soup into serving bowls, garnish with cottage cheese and drizzle some ghee on top and serve.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps