Ingredients:
- ¼ cup Moong daal
- 2 cups Water
- ¼ tsp Cumin seeds
- 1 tsp Butter or Ghee
- A pinch of Asafoetida
- A pinch of Turmeric powder
- Lime juice according to taste
- Salt, Black Pepper powder as per taste
Method:
- Pressure cook washed gram till very soft.
- Keep aside 1 tbsp boiled Moong. Blend the rest, after cooling.
- In a pan, heat butter add cumin seeds. When they splutter add the asafetida and moong soup.
- Add salt, turmeric, lime and pepper.
- Boil for 10 minutes. Add left over 1 tbsp whole moong , boil till thick enough for soup.
- Serve hot.
Tip: Do not throw away the green tender stalks of cauliflower base. Chop fine and use in soups like other vegetables. You will be adding fibre to your soup.