Healthy Yellow Moong Dal Soup Recipe

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Directions

For the moong dal puree

• In a bowl soak the moong dal in enough water for 2 to 3 hours and after 3 hours drain the water from the dal and keep it aside. well.
• In a pressure cooker add moong dal, onions, carrots and 2 cups of water and pressure cook for 25 min.
• Allow the steam to escape before opening the lid and blend to a smooth puree and keep it aside.

How to proceed

• In a bowl add the cornflour with ¼ cup of water, mix it well and keep it aside.
• Heat the oil in a deep non-stick pan, add the onions, garlic, and celery and fry on a medium flame for 1 minute.
• Add the moong dal puree, mix it well and cook on a low flame for 3 to 4 minutes and stir occasionally.
• Add the cooked barley, salt, pepper and cornflour-water mixture, mix it well and cook on a low flame for 3 to 4 minutes and stir occasionally.
• Switch off the flame and transfer it to a serving bowl and serve it hot.

How to cooked The barley

• In a pressure cooker add enough water and while it is boiling add the barley and salt and cook it until soft and switch off the flame and do not drain the water)

• Add salt while pressure cooking the barley and cook the barley in boiling water, same way as you cook the rice.
• The water in which barley is cooked is nutritious and rich in antioxidants and so you can use this water for kneading dough or you add in your buttermilk or soups.

• Energy 78 k cal
• Protein 3.8 gm
• Carbohydrates 15.2 gm
• Fat 0.3 gm
• Fiber 1.6 gm
• Potassium 169.3 mg

Meghna Nath