With temperatures getting lowered quickly, this winter is going to be very memorable. Today is a special recipe focussed on kids and mothers of newborn. Not just them, elder ones would also like this soup. The moong dal (yellow Moong Lentils) are a rich source of proteins and fibre and very low in fat. Easily digestible, the moong dal soup becomes the best meal for mothers who are breast-feeding and kids with age more than 6 months. In my own experience, the moong dal yellow and green (split) are really good as they make you full and yet are not heavy for stomach. In this recipe, I have used Moong Dal (Yellow Lentil) and Split Masar Dal (Pink Lentil) in equal proportion. I have added tomatoes and Carrot along with dal. In Winters, Carrots are really great in taste. Traditionally I am used to add a Hing (Asafoetida) Tadka in my dals. The flavour of Hing is amazing and it aids in digestion specially for kids. For newborns, the digestion process is tough and sometimes they have stomach ache which ofcourse they cant explain and they keep crying. So, Applying Hing mixed with Desi Ghee on their Naval releases their pain. This is grandma’s Nuskha which I have successfully tried on several occasions.
Hope you like this quick and simple recipe which is good for precisely all age groups and requires no extra shopping for ingredients. When you try it, do share your experience with me.
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|Prep Time||5 min|
|Cook Time||15 min|
- 0.5 cup Moong Dal (Yellow Lentils)
- 0.5 ccup Masar Dal (Pink Lentils)
- 1 small Tomato chopped in small chunks
- 1 small `Carrot chopped in small chunks
- 1 tsp Desi Ghee
- 1/2 tsp Hing (Asafoetida) Everest Brand
- 4 cups Water
- Salt and Black Pepper as per taste
- 1 tsp Haldi powder (Turmeric)
- Take a small bowl and mix Moong Dal (Yellow Lentils) and Split Masar Dal (Pink Lentils) in the ration 1:1.
- Take a container and soak the above mixed Dal in water for 15 min. Make sure to wash it several times under tap and water in which its dipped should be clean as shown in pic. Soak in sufficient water.
- Dal has risen and looks ready for cooking.
- In the meantime, you can chop Carrot and tomatoes.
- Take a pressure cooker and add dal, veggies, salt and haldi (Turmeric Powder) to it. Turmeric is added because of its anti-oxidant properties. Add 2-3 cups water. Dal should be an inch dipped in water. Give a whistle on full flame and simmer for 3-5 min.
- Once it cools off, You can see that dal has risen and veggies are cooked.
- Everything is easily meshable. I used hand blender to make a thick paste.
- Take a small pan for tadka. Add desi ghee to it. let it be hot and add Hing to it. I have used Everest brand, you can use whichever is available. Its powdered Hing, if you have chunks of Hing, you can make small pieces in mortar pestle.
- Add this tadka to Dal Paste and add black pepper. I have not made it spicy but you can add red chilli powder in ghee to make it more spicy. Also Put tadka immediately after hing/ Red chilli sizzles or else it might get burnt. The Moong Dal Soup is ready. Hope you Enjoy it.
You can use any other Dal (Lentil) as well. Like Moong Green Split Lentils. For kids and mothers, more ghee can be added. I have not used much as it depends on the choice.
|Serving size: 1 bowl|
|Amount per serving|
|% Daily Value*|
|Total Fat 1.5g||2%|
|Saturated Fat 0.7g||3%|
|Total Carbohydrate 16.2g||6%|
|Dietary Fiber 3g||11%|
|Total Sugars 1.1g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
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