Moong dal and Vegetable soup

Soups are one of the oldest and most loved dishes, enjoyed by people all over the world. They’re warm, comforting, and packed with nutrition, making them a perfect choice for any time of the year. Whether it’s a hearty meal, a light appetizer, or just something soothing, soups offer endless options in terms of flavors and textures.

At its simplest, a soup is made by simmering ingredients like vegetables, lentils, meats, or grains in water, stock, or broth. This slow cooking process brings out the natural flavors of the ingredients, blending them into a delicious and wholesome dish that’s both satisfying and easy to enjoy.

Soups are a powerhouse of nutrition, filled with veggies, legumes, and lean proteins that provide essential vitamins, minerals, and fiber—all while being low in calories. Their high water content helps keep you hydrated, and they’re gentle on the stomach, making them a great option for kids, the elderly, or anyone feeling under the weather. There are various types of soups like creamy, clear, chunky and blended which is more kid-friendly and easy to digest.

Cooking Tips for Soups:

• Use fresh, seasonal ingredients for the best flavor and nutrition.
• Incorporate herbs and spices like ginger, turmeric, cumin, or black pepper to enhance taste and boost health benefits.
• Balance textures by adding crunchy toppings like croutons, nuts, or seeds.
• Avoid overcooking vegetables to retain their nutrients and vibrant colors.

Moong Dal and Vegetable Soup

Prep Time: 15 minutes
Cooking Time: 20 minutes

Ingredients:

• 1/2 cup moong dal (split yellow gram)
• 1/2 cup chopped carrots
• 1/2 cup chopped spinach or methi (fenugreek leaves)
• 1 small onion, finely chopped
• 1/4 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1 tsp ghee or butter
• Salt to taste
• 4 cups water

Cooking Method:

1. Wash and soak moong dal for 10 minutes.
2. Heat ghee in a pressure cooker, add cumin seeds, and let them crackle.
3. Add onions and sauté until it changes colour.
4. Add carrots, spinach, turmeric powder, and soaked moong dal. Stir for 2-3 minutes.
5. Add water and pressure cook for 2 whistles.
6. Let it cool, then blend until smooth. Reheat and serve warm.

Substitutes: Use masoor dal or toor dal instead of moong dal. Substitute spinach with kale or coriander leaves.

Tips:

• Add a dash of lemon juice before serving for extra flavor.
• You can use vegetable stock for enhanced taste.

I will be posting more different types of soup recipes on my page follow for recipes.