Monday, December 28, 2009

Lemon Soup


1/4 cup cooked moong dal, mashed

juice of 2 lemons

4 cups water

1 small onion, finely chopped

1 small tomato, finely chopped (optional)

2-3 green chillis slit

large pinch turmeric pwd

salt to taste

For seasoning/poppu/tadka:

1/2 tbsp oil

pinch of mustard seeds (optional)

pinch of cumin seeds (optional)

pinch of methi seeds

large pinch hing/asafoetida/inguva

1 dry red chilli, tear and de-seed

10-12 curry leaves

1 Combine mashed dal with water, add salt, turmeric pwd and few curry leaves. Bring to a boil.
2 While the dal water is boiling, heat oil in a pan, add mustard seeds and as they splutter, add the cumin seeds and methi seeds and once the cumin crackles and methi turns red, add curry leaves and red chilli. Finally add asafoetida.
3 Add the onions and green chillis and saute for 2 mts, add the tomatoes and combine.
4 Add the dal water to the sauteed onion-tomato mixture and cook for 5 mts. Turn off heat. Let it cool down a bit.
5 Add the lemon juice and combine. Adjust salt. Garnish with coriander leaves and serve warm.

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