Description
A warm comforting lentil soup with tangy mango bites in between filled with flavor. Serve it as a soup or enjoy with white rice.
Ingredients
Units
Scale
- 1 cup (227 Gram) moong daal
- 1 raw green mango, peeled and chopped to bite size
- 2 tbs (15 gram) ginger, finely grated
- 1 onion, finely chopped
- 1 tbs (15 gram) cumin seed
- 1 tsp (5 gram)hing/asafoetida
- 1/2 cup (114 grams) cilantro, finely chopped
- 1 green chilly, slit half
- 2 bay leaf, either fresh or dry
- 1 tbs (15 gram) ghee/clarified butter
- 1 tsp (5 gram) chilly powder
- 1 tsp (5 gram)turmeric
- salt
- oil, I used olive oil
Instructions
- Heat a pan and pour the moong daal.
- Reduce the heat to medium and keep sauteing until it turns golden in color.
- This will take about 2 to 3 minutes and you can make out that it’s done by the roasted aroma.
- Once done, you need to boil the lentils with some salt.
- Heat some oil in a pan, add the bay leaf, ginger and onion.
- Add some salt and saute until the onion becomes translucent.
- Pour the mango pieces, turmeric and some salt. Saute for about 3 minutes.
- Now, pour the boiled lentils to the pan and add water if it looks too thick.
- Add the green chilly and cook for about 5 minutes.
- Check for salt and once done, keep it aside.
- In a sauce pan, heat 1 tbs ghee. Add chilly powder, cumin seeds, asafoetida and cilantro. Keep in medium heat and cook for a minute. It will spatter so, be very careful.
- After about a minute, pour the content on top of the daal.
- Serve it hot with some bread or rice.
Notes
- The cooking time will differ depending on how you boil the lentils.
- If you use a pressure cooker, it will take less time as compared to boiling it in a pan or microwave.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Soup
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 180