Mung Dal also known as 'split green gram beans - without the skin' is a protein and fibre packed vegetarian source. This soup is rich and creamy without the addition of any cornflour! It makes a great keto and low-carb meal as well as a very nutritious and wholesome addition to a growing child's diet. I make this soup once every week in my house and serve it to my children with noodles - which they absolutely love!
And just like all my recipes this a no-fuss, easy to make recipe which makes it even easier because it's made all in one pot!
Here is how to make it - this recipe serves 4 hearty soup bowls.
I make this soup in my Instant pot. You will need a pressure cooker of some sort for the beans to cook through.
Ingredients:
2 big tomatoes
1 big onion
3 cloves of garlic
2 tablespoons full Mung Dal
Salt and Pepper
1 cube of butter (recommended but optional)
Method:
Put in all the ingredients except the butter into the Instant Pot with 2 and a half cups of water.
Cook everything in the 'pressure cook' mode for 10 minutes and leave it in till all the steam is vented.
Open the lid and blitz everything with a hand blender or put it into a blending jar and blend.
Put it to heat once again and drop the cube of butter and let the soup bubble for 2 minutes.
Your creamy Dal Soup is ready! Enjoy it with some fresh bread, croutons or noodles.
QUICK PRO TIP: To make it a little tangy and for a richer colour, squirt in some tomato ketchup when blending.
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