Moong Dal Veggie
by Tanvi Parikh
Macros
- Total calories
- 340
- Protein
- 22 g
- Carbs
- 17 g
- Fat
- 9 g
- Fiber
- 4 g
- Sugar
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 2511 mg
- Potassium
- 552 mg
- Vitamin A
- 12006 IU
- Vitamin C
- 42 mg
- Calcium
- 49 mg
- Iron
- 2 mg
- Vitamin D
- 0 IU
- Vitamin B12
- 0 µg
- Magnesium
- 28 mg
- Zinc
- 1 mg
Serves 1
Ingredients
- ¼ cup Yellow Moong Dal/dhuli Moong Dal (soaked for 20 minutes)
- 1 Carrot (50g )
- ¼ cup Broccoli (50g)
- 1 Tomato (50g)
- ½ tsp Cumin Seed
- ½ tsp Turmeric
- 1 tsp Sea Salt
- 1 tsp Coriander Leaves
- 1½ tsp Coconut Oil
Steps
Heat ghee or oil in a pot. Add cumin seeds and let them splutter. Add the soaked moong dal, diced carrot, broccoli, tomato, and turmeric powder. Sauté for a few minutes. Add 3 cups of water and bring it to a boil. Lower the heat and let it simmer for 15-20 minutes until the dal and vegetables are soft.
Use a hand blender to blend the soup to a smooth consistency, or leave it chunky as per your preference. Season with salt, garnish with fresh coriander, and serve warm.