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Indian Lentil And Vegetable Soup Recipe Video
|Lentils||1⁄2 Cup (8 tbs) (Masoor Dal)|
|Carrots||1 Cup (16 tbs), sliced in 1/2 inch pieces|
|Green string beans||1⁄2 Cup (8 tbs), sliced in 1/2 inch pieces|
|Celery||1 Cup (16 tbs), sliced in 1/2 inch pieces|
|Tomatoes||3 Medium, cut into 8 pieces|
|Ginger||1⁄2 Inch, thin sliced|
|Turmeric||1⁄2 Teaspoon (Haldi)|
|Black pepper||1⁄2 Teaspoon|
|Clarified butter/2 tablespoon oil||2 Tablespoon (Ghee)|
|Cumin seed||1⁄2 Teaspoon (Jeera)|
|Garam masala||1⁄2 Teaspoon|
Calories 205 Calories from Fat 74
% Daily Value*
Total Fat 8 g12.9%
Saturated Fat 4.7 g23.7%
Trans Fat 0 g
Cholesterol 20.1 mg
Sodium 558.5 mg23.3%
Total Carbohydrates 27 g8.9%
Dietary Fiber 11.5 g46.1%
Sugars 5.4 g
Protein 9 g17%
Vitamin A 125.7% Vitamin C 35.9%
Calcium 6.7% Iron 17.4%
*Based on a 2000 Calorie diet
Heat 4 cups of water in a pressure cooker on medium high heat. Next add soaked lentils, salt, turmeric, black pepper, ginger, carrots, green beans, celery, and tomatoes.
Close the pressure cooker and put the weight (or seal the exhaust).
As the pressure cooker starts steaming turn the heat down to medium and cook for about 6 minutes.
Turn off the heat and wait until steam has stopped before opening the pressure cooker.
Mix dal well, if dal is thick add more boiling water and make the consistency as you desire. Soup should be chunky.
For seasoning (chaunk) heat the butter in a small saucepan, add cumin seeds and wait until cumin seed crack. Then pour it over the soup.
Add garam masala to the soup and mix it well.
Before serving squeeze a few drops of lemon juice.