Golden lentil soup, golden colour and irresistible aroma of this soup tease your taste buds, making it impossible to refuse. Pressure-cooked masoor dal is easy to digest, which is important for elderly people.
Makes 4 servings
1/4 cup masoor dal (split red lentil)
1/2 cup roughly chopped carrots
1/2 cup roughly chopped onions
1 bayleaf (tejpatta)
2 cloves (laung / lavang)
2 cloves garlic
6 to 8 black peppercorns (kalimirch)
1 tbsp butter
1/4 tsp chilli powder
1 tsp finely chopped celery
1/4 cup milk
salt to taste
2 tbsp finely chopped coriander (dhania)
2 tsp lemon juice
1/4 cup finely chopped paneer
For The Garnish
- Clean and wash the dal, add the carrots, onions, bayleaf, cloves, garlic, peppercorns and 4 cups of water, mix well and pressure cook for 3 to 4 whistles.
- Allow the steam to escape before opening the lid. Keep aside to cool.
- Blend in a mixer till smooth. Strain using a strainer and keep aside.
- Heat the butter in a deep pan, add the chilli powder and celery and sauté on a medium flame for a few seconds.
- Add the dal mixture, milk and salt, mix well and bring to boil.
- Add the coriander, lemon juice and paneer, mix well and simmer for a minute, stirring once in between. Serve hot garnished with a sprig of mint.
Recipe Source: http:Golden Lentil Soup