I am not fond of soups but this vegetable soup amma makes and few other soups are exception. This specially suits for kids as its mild and not spicy with the flavour of coconut milk. I reserve the leftover for dinner and have with dosas too :) We always serve it with rice but you can have it with bread too, the chunky vegetables with the flavour of coconut milk and dal...yum combo. Do give a try and check for yourself!
Vegetable Soup Recipe - IngredientsServes: 3Cooking Time: 40 mins
Moong Dal - 1/2 cup
Vegetables - 1/2 cup chopped(I used carrot and beans)
Big Onion - 1 chopped finely
Tomato - 1 chopped roughly
Garlic - 6 pods
Green chillies- 1 slitted into half
Coconut milk - 1/4 cup
Pepper powder - 1/2 tsp
Water - 1 cup
Curry leaves - few
Coriander leaves - 1 tbsp chopped finely
Salt - to taste
Oil - 3 tsp
To temper:Bayleaf - 1
Cloves - 1
Cinnamon - 1/2 inch piece
Cardamom - 1
Whole Pepper - 1/2 tsp crushed roughly(optional)
Fennel seeds - 1/2 tsp
1.Dry roast moong dal till nice aroma rises and it is golden brown,Set aside.Heat oil in a kadai - add the ingredients listed under 'to temper' let it splutter then add onion, garlic, green chillies and curry leaves and saute till golden brown.
2.Then add tomatoes and saute till mushy and raw smell leaves. Then add the veggies, saute for 3 mins. Transfer this to a pan and add 1 cup of water and allow it to boil till the veggies are cooked till soft.3.Pressure cook moong dal in medium flame with 1 cup of water for 4-5 whistles till soft, smash it well with a laddle. Add this mixture to the boiled veggies.Simmer and cook for 5mins until dal combines well with the veggies.Add required salt.4.Add coconut milk and give a rolling single boil, sprinkle pepper powder then garnish with coriander leaves and switch it off.
- Do not boil/cook more after coconut milk is added else it will start separating.
- Adding veggies is of your choice.You can use cabbage, potato etc.
- You can use a pinch of red chilli powder if you prefer a more spicy version.