Monday, May 21, 2007

Young Ginger and Coriander Soup

½ cup moong daal
2 inch long young ginger
1 teaspoon fresh ground pepper
1 teaspoon cumin powder
1 tablespoon oil
pinch of turmeric
pinch of asofotedia
½ teaspoon mustard
½ teaspoon cumin
½ cup fine chopped coriander leaves

Use little water and grind the ginger to a paste. In a thick bottom vessel add ½ tablespoon oil and fry moong daal. When daal turns golden, add 3 cups of water and let the daal cook until soft on medium flame. Keep stirring occasionally so the daal does not get burnt. When the daal is soft and water reduced, blend it with more water (I used 4 cups) to get a soupy consistency, add turmeric, ginger paste, pepper and cumin powder, salt and coriander leaves. Allow it to boil for a few minutes. Temper with ½ tablespoon oil, asofotedia, mustard and cumin.
Cook time was aboul 30 minutes including the time it took for the daal to get cooked.
Variation: Add some fine chopped lemon grass for a different flavoring
Enjoy the healthy soup :)

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