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Carrot (Gajar) Tomato (Tamatar) and Mung (Green bean) Dal Soup

Servings: 6
Preparation time: 10 minutes.
Frying time: 8-10 minutes.
Cooking time: 5 minutes.
Blending time: 2 minutes
Seasoning time: 2 minutes
Total time: 30 minutes.

Host your kitty party or get together; it is best option when you plan special meal; soup is unquestionable for every event or party. Add this stunning orange colour soup in the menu. Your event turns more attractive with this creamy, luscious and comforting soup.

You can prepare this for your children and serve with hotdog- bread or bun- bread as breakfast or light meal; simple and nutritious…

Ingredients:

Carrot: 100 gm.
Tomato: 300 gm.
Split Mung dal: 50 gm.
Onion: 1 no. (Small size)
Garlic shoot: 2-3 no. (if available)
Ginger: 2” piece
Garlic: 2-3 flakes
Bay leaf: 1 no.
Clove: 2 no.
Water: 4 cups
Salt: ½ teaspoon
Black rock salt (Kala namak): ½ teaspoon
Black pepper powder: ½ teaspoon
Butter: 2 tablespoon (as per taste)
Ghee: 1 teaspoon
Cumin: 1 teaspoon

Preparation:

Roughly chop carrot and tomatoes keep aside.
Peel off and slice onion, garlic shoot, garlic and ginger. Keep aside.

Method:

Take a pressure cooker; put butter, clove and bay leaf, sputter for few seconds. Add ginger, garlic, garlic shoot and onion, stir fry for couple of minutes on medium flame; add carrot continue to fry for couple of minutes. Add tomato, split Mung dal and salt; continue to fry until tomatoes get messy appearance, add water.
Place cooker on maximum heat, bring it to full cooking pressure; put off the flame, let it cool, remove bay leaf and make puree in a blender, pass this through soup sieve. Discard the residue. Add desire quantity of water if needed. Reheat soup; add kala namak and fresh ground black pepper.

Seasoning: