This is a simple and flavorful soup with Indian spices and the recipe I noted down long time back from a Tamil Magazine.
This soup can be either served as an appetizer or can be mixed along with white rice like rasam with some veggie fry.
Its a kind of healthy and balanced food,moong dhal is used for thicken the soup and its a complete meal if it is served with toast or rice.
I personally prefer to have it with white rice for a comforting lunch,but today I had it like soup along with some toast as I have severe cold.Off to the recipe......................
Basic Information
Preparation Time 10 minutes
Cooking time 20 minutes
Serves 3 (generously)
Ingredients
| Ingredient | Quantity |
|---|---|
Cauliflower(small florets) | 11/4cups |
| Moong dhal/paasiparuppu | 3tbs |
| Onion(finely chopped) | 1(medium size) |
| Tomato(chopped) | 1(medium size) |
| Garlic/poondu | 3 cloves |
| Green chilly/pachamilgai | 4-5(cut into strips) |
| Ginger/inji | 1/2' piece |
| Turmeric powder | 1/4tsp |
| Curry leaves/karivepillai | 1 sprig |
| Coriander leaves/kothamalli | 1tbs(chopped) |
| Lemon juice | 1-2tsp |
| Salt | 1tsp |
| Oil | 1tbs |
For the tempering
| Ingredient | Quantity |
|---|---|
| Cloves/lavangam | 4 |
| Cinnamon/pattai | 1 ich piece |
| Star anise | 1 |
| Bay leaf/biriyani ilai | 1 |
| Fennel seeds/sombu | 1/4tsp |
| Cumin seeds/jeeragam | 1/4tsp |
| Black stone flower/kalpaasi | 1 |
Method
Cook the moong dhal with enough water in a pressure pan or cooker 3-4 whistles.Put the cauliflower florets in boiling water with a pinch of salt and turmeric powder.Cook the till the cauliflower is 3/4th done,drain the excess water and pound the garlic and ginger in a mortar,keep it aside.
Heat a pan with oil and do the tempering with the ingredients given add the onion and green chilly.Saute it till transparent,then goes i the ginger and garlic.Cook it till the raw smell goes off.
Now add the chopped tomato,cook it until mushy,then add in the cooked and mashed dhal.Add in around 11/2- 2 cups of water.
Add the salt and let it boil for 3-4 minutes,now add the cooked cauliflower florets.Cook it 3-4 minutes in a medium flame,finally add the coriander leaves and lemon juice.Put off the fire.
Enjoy.................................................................
- Remove the bay leaves and other whole spices from the soup before serving.
- Here I used only green chillies for the spiciness if you want it to be spicier for rice add 1/4 tsp of chilly powder or can increase the number of green chillies.
Comments
Post a Comment