Directions
- 1Add moong dal to a pan.
- 2Add masoor dal to the pan.
- 3Add toor dal to the pan.
- 4Roast the dals in the pan until lightly browned.
- 5Add cumin seeds, coriander seeds, and black peppercorns to the roasted dals.
- 6Add dry red chilies and curry leaves to the mixture.
- 7Continue roasting the spices and dals together.
- 8Transfer the roasted mixture to a blender.
- 9Blend the mixture into a fine powder.
- 10Transfer the soup premix into a glass jar for storage.
- 11In a pan, add chopped garlic.
- 12Add chopped onion, green bell pepper, carrots, celery, and sweet corn to the pan.
- 13Stir and cook the vegetables.
- 14Pour water into the pan with the vegetables.
- 15Add 1 spoon of the prepared instant soup premix to the simmering vegetables.
- 16Stir to combine the premix with the vegetables and water.
- 17Garnish the soup with fresh cilantro.
- 18Serve the warm, comforting soup.
Ingredients
- moong dal
- masoor dal
- toor dal
- cumin seeds
- coriander seeds
- black peppercorns
- dry red chilies
- curry leaves
- chopped garlic
- chopped onion
- chopped green bell pepper
- chopped carrots
- chopped celery
- sweet corn
- water
- 1 spoon soup premix
- fresh cilantro
Equipment
panspatulablenderglass jarladlebowl
Tips
- Perfect for weight-loss days, late dinners, sick days & quick office meals.
- Small steps, simple food, consistent progress.
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