Carrot and Lentil Soup

About Carrot and Lentil Soup

Ingredients

• Medium carrot, roughly chopped 1
• Split skinless green grams (dhuli moong dal), soaked for 15 minutes and cooked 4 tbsps
• Oil 1½ tbsps
• Garlic, minced 1 tsp
• Black pepper powder 1 tsp
• Medium onion, chopped ½
• Medium tomato, chopped 1
• Salt to taste
• Low fat milk 2½ cups

How to Make Carrot and Lentil Soup (Stepwise Photos)

Method

1. Heat 1 tbsp oil in a non-stick pan, add garlic and black peppercorns and saute till light brown.
2. Add carrot, onion and salt, mix and cook for 3-4 minutes.
3. Add boiled green grams, tomato and salt and mix well and cook till tomato softens.
4. Transfer this mixture into a mixer jar, cool slightly and grind to a thick paste.
5. Heat remaining oil in another non-stick pan, add the paste and milk and whisk till the mixture is smooth. Further cook till it comes to a boil.
6. Transfer into a serving bowl and serve piping hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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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