Dec 11, 2009

Dhall Soup

This dhall soup is something which me and my husband love it very much. There is a North Indian Restaurant (Royal Taj) near our house and we go there every weekend and order this soup. My husband always asks me to try this recipe at home but I am kinda scared cos my twins like to try this soup atleast few teaspoons in that restaurant. If I make a mistake in the recipe, then I am pretty sure, they will not taste it anymore:) Was just waiting for good time to try and as I said earlier, I like to explore new stuff when my husband is not around. I tried this soup three times during this week and came out with the exact one (which we taste in Royal Taj)only day before yesterday. (Of course I had to waste couple of cups of dhall which is not really good). Well here comes the recipe.

Ingredients:-
  1. Channa dhall - 3/4 cup
  2. Toor dhall - 1/4 cup
  3. Moong dhall - a little less than 1/4 cup
  4. Turmeric powder - 1/2 tsp
  5. Salt to taste
  6. Green chillies - 1
  7. Red chilli powder - 1/2 tsp ( acc to taste)
  8. Whole pepper - 1/2 tsp (acc to taste
  9. Ginger - a small piece
  10. Garlic - 1 clove (as per taste - I amnot a big fan of garlic)
  11. Onion - 1 (if it is medium size or 3/4 if its big)
  12. Tomato - 1
  13. Sour cream - 1 dollop
  14. Green onion - to Garnish
  15. Green peas - 2 tsp ( I used frozen and using peas is optional)
  16. Oil - 1 tsp
  17. Cumin seeds - 1/2 tsp
  18. Lemon Juice - 2 tsp (acc to taste
First Soak all the three dhalls in hot water for half an hour. After half an hour, pressure cook it along with turmeric powder. In the mean time, pre heat oil in a pan, splutter cumin seeds and fry whole pepper along with asafoetida powder. Add chopped ginger, garlic and green chillies and fry it till garlic becomes pink in color. Now add chopped onions to it. Saute for few minutes. Add chopped tomato along with required amount of red chillies powder and salt and mix everything well and let it cook till tomato becomes mushy. In the mean time, when the pressure is released, take the dhall out and beat it with a spatula nicely. Now add the cooked dhall to the ingredients and add required amount of water (3 to 4 cups depending upon the required consistency) and let it boil for 3 to 5 minutes. If it becomes too thick, then add one more cup of water. Stir it well and turn off the stove. Let it cool. Mix the lemon juice and grind it into a smooth paste. Again, if the consistency is so thick, can add water while grinding. I kinda liked the smooth soup. Now add the thawed & cooked (cook it in microwave for few minutes) green peas and enjoy it with a dollop of sour cream and a teaspoon of chopped green onions.


This dhall soup recipe goes to Susan's MLLA event, 18th edition is being hosted by Srivalli
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