Carrot and Moong Dal Soup (Heart-friendly and Low Cholesterol Recipe) Video by Tarla Dalal

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This interesting variation makes a great change for your palate. It works effortlessly with onions, garlic and tomatoes in it. The low-fat milk in the soup does not add cholesterol to the diet. The protein in the low-fat milk complements the protein in the lentils, thus making this a nourishing combination.

Recipe Description for Carrot and Moong Dal Soup, Gajar Soup with Moong Dal

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings
Show me for servings

Ingredients

For Carrot and Moong Dal Soup
1 cup finely chopped carrot
1/2 cup green moong dal (split green gram) , washed and drained
1 tsp oil
4 to 5 black peppercorns (kalimirch)
1/2 cup sliced onions
2 tsp finely chopped garlic (lehsun)
1/4 cup chopped tomatoes
3/4 cup low fat milk , 99.7% fat-free
salt to taste
1/4 tsp freshly ground black pepper (kalimirch)
1 tbsp finely chopped spring onions

Method

For carrot and moong dal soup

To make {span class="bold1"}carrot and moong dal soup{/span}, heat the oil in a deep non-stick pan and add the peppercorns, onions and garlic and sauté on a medium flame for 1 to 2 minutes.
Add the carrots and tomatoes, mix well and cook on a medium flame for 2 to 3 minutes.
Add the green moong dal and 4 cups of water and cook for 15 minutes or till the carrots are tender.
Keep aside to cool slightly and blend in a mixer to a smooth purée.
Transfer the purée back into the deep non-stick pan, add the milk, 1 cup of water, salt and pepper, mix well and bring to a boil.
Serve the {span class="bold1"}carrot and moong dal soup{/span} immediately garnished with spring onion greens.

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RECIPE SOURCE : Healthy Heart Cookbook