Lauki (bottle gourd) mung dal (split green gram) soup

• Servings: 4
• Preparation time: 4-5 minutes.
• Cooking time: 10 minutes.
• Seasoning time: 1 minute.
• Total time: 16 minutes.

The recent uproar that adds the soup in your diet is good and has numerous health benefits especially for weight loss. It is making headlines in India.

“Lauki (bottle gourd) mung dal (split green gram) soup” is a light, wholesome, and easily digestible dish that combines the gentle sweetness of bottle gourd with the earthy flavour of split green gram. Rich in protein, fiber, and essential nutrients, this soup is a perfect balance of taste and health.

Lauki keeps the body cool and hydrated, while mung dal adds strength, making it ideal for both everyday meals and recovery diets. Mildly spiced and cooked to a smooth consistency, it is especially comforting when served warm with a drizzle of ghee.

According to Ayurveda, lauki (bottle gourd) have numerous beneficial properties for good health, it is good for liver too. Soup normalizes the acidity of the stomach. Soup is an effective remedy for common cold, as it contains soothing and anti inflammatory agent. Tomatoes are packed with arytenoids and lycopene which brighten the skin. It is low calorie and rich fiber food.

It is light on the stomach and rich in protein & vitamins, the soup is to be served with masala papad, this is very nice combination.

Ingredients:

• Bottle gourd: 250 gm
• Mung dal (split green gram): 2 tablespoon
• Onion: 1 no. (Medium size)
• Tomato: 2 no. (Medium size)
• Ginger: 2” piece
• Water: 5 cup
• Ghee (Clarified butter): 1 teaspoon
• Cumin: ½ teaspoon
• Asafoetida: 1 pinch
• Salt: ½ teaspoon
• White rock salt: ½ teaspoon
• Black rock salt (Kala namak): 2 pinch
• Ajwain (carom seed): 1 teaspoon
• Black pepper powder: ½ teaspoon

Preparation:

1. Clean and chop bottle gourd, onion, tomatoes and ginger into small pieces.
2. Clean and wash mung dal, keep aside.

Method:

1. Put all ingredients, except butter and kala namak in pressure cooker.
2. Place cooker on maximum heat, bring it to full cooking pressure.
3. Reduce to lower heat and cook for 2-3 minutes. Allow cooker to cool.
4. After cooling roughly grind it in mixer grinder for few seconds.
5. Pass this through soup sieve. Discard the residue.
6. Reheat soup; add kala namak and fresh ground black pepper.

Seasoning:

1. Take a small fry pan.
2. Put ghee in it; add cumin seeds. Let it sputter for few seconds, put off the flame.
3. Add asafoetida and spread over prepared soup.
4. Lauki (bottle gourd) mung dal (split green gram) soup is ready to serve. Serve hot with masala papad.

   

    

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Lauki (bottle gourd) mung dal (split green gram) soup by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.