Description
Serve this soup over rice for a comforting dinner or pour it into a mug for a warming snack anytime.
Ingredients
- Toor Dal (yellow lentils) - 1/4 C (60 ml)
- Coconut milk - 1/4 C (60 ml)
- Green Chillies - 2 , slit in halves
- Turmeric - a pinch
- Salt - To taste
- Water - 2 C (480 ml)
- Lemon juice - 1/4 C (60 ml)
For the tempering
- Ghee - 1 tsp (5 ml)
- Mustard seeds - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Asafoetida - a pinch, optional
- Coriander leaves - a handful, for garnish
Instructions
- In a pressure cooker, boil the lentils till they are cooked.
- Mash the cooked lentils for a better body for the soup.
- Once done, pour the cooked lentils in a cooking pan, add the water and turmeric and bring to a boil.
- Add the coconut milk, the cut chillies and the salt and boil this for another couple of min on medium flame. Keep aside.
- Prepare the tempering by heating the ghee in another cooking dish and adding the mustard, cumin and asafoetida.
- Pour the tempering on the cooked soup, and top this with the lemon juice. Garnish with chopped coriander leaves.
- Serve hot.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Soup
- Cuisine: South Indian
Nutrition
- Serving Size: 1 cup
- Calories: 150