Chana Dal, Carrot, and Tomato Soup

Name: Chana Dal, Carrot, and Tomato Soup
Total time: 1800 s
Yield: 3 servings
Cuisine: American
Ingredients: 1/4 cup chana dal (about 50 grams); 1/4 cup split yellow moong dal (about 50 grams); 1/4 cup split red lentils (masoor dal) (about 50 grams); 2 tomatoes; 2 carrots; 1 piece ginger; 4-5 cloves garlic; 1 tablespoon ghee; 1/2 teaspoon turmeric powder; 1/4 teaspoon asafoetida (hing); 5-6 whole black peppercorns; 2 tablespoons cilantro stems; 1 bay leaf; 1/2 teaspoon black salt; Salt to taste; Juice of 1 lemon; 1/2 teaspoon ground black pepper, for garnish; Cilantro leaves as needed, for garnish

Rupa Tiwari @mycookartbook

Rewa (Madhya Pradesh )

Hot soup before meals is especially enjoyable in winter. This soup is delicious, nutritious, and rich in iron.

Rupa Tiwari @mycookartbook

Rewa (Madhya Pradesh )

Hot soup before meals is especially enjoyable in winter. This soup is delicious, nutritious, and rich in iron.

Saved

Ingredients

30 minutes

3 servings

1/4 cupchana dal (about 50 grams)
1/4 cupsplit yellow moong dal (about 50 grams)
1/4 cupsplit red lentils (masoor dal) (about 50 grams)
2tomatoes
2carrots
1 pieceginger
4-5 clovesgarlic
1 tablespoonghee
1/2 teaspoonturmeric powder
1/4 teaspoonasafoetida (hing)
5-6whole black peppercorns
2 tablespoonscilantro stems
1bay leaf
1/2 teaspoonblack salt
Salt to taste
Juice of 1 lemon
1/2 teaspoonground black pepper, for garnish
Cilantro leaves as needed, for garnish

Saved

Steps

30 minutes

1

Rinse the moong dal, masoor dal, and chana dal, then soak them in water for 10 minutes.
2

Gather all the ingredients needed for the soup. Cut the carrots and tomatoes into small pieces.
3

Heat ghee in a pressure cooker. Add the black peppercorns, bay leaf, ginger, garlic, and cilantro stems, and sauté. Add the tomatoes, carrots, and the drained dals. Mix well.
4

Add salt, asafoetida, and turmeric powder. Pour in 2 cups (about 480 ml) of water. Close the lid and cook for 3-4 whistles. Once the pressure releases, open the cooker and let the mixture cool.
5

When cooled, blend the mixture until smooth. Pour the blended soup into a pan and bring to a boil 2-3 times. Add black salt and ground black pepper, then turn off the heat. Stir in the lemon juice and cover for a few minutes.
6

Pour the soup into bowls. Garnish with ground black pepper and cilantro leaves. Serve hot.
7

You can also add extra ghee or lemon juice on top to taste. This soup is very flavorful.