Moong Soup

  • 1/4 cup Moong (green gram, whole)
  • salt, pepper to taste
  • lime juice to taste
  • 1/4 tsp cummin seeds 1 blob butter or ghee
  • 2 cups water
  • Pinch asafoetida
  • Big pinch turmeric
  • Pressure cook washed gram till very soft.
  • Keep aside 1 tbsp. boil gram whole.
  • Blend the rest, after cooling.
  • In a pan, heat butter.
  • Add cummin seeds.
  • When they splutter add the asafoetida and moong soup.
  • Add salt, turmeric, lime and pepper.
  • Boil 5-7 minutes. Add whole moong kept aside.
  • Boil till thick enough for soup. Serve hot.

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