In Pune, it’s raining and the weather is a bit cold. Hot soup made with the seasonal vegetables is a great comforting option to enjoy the monsoon.
Here I am sharing my favourite drumstick and moong dal soup, which is loaded with nutrition.
One of the best ways to consume drumsticks regularly is in the form of soup, which is easily digested. Addition of moong dal, tomato, and carrot, along with drumstick, enhances the flavour and taste. The recipe is simple and easy.
To read the health benefits of drumsticks, click this link Drumstick curry
Ingredients for four servings:
- 2 drumstick
- ½ cup moong dal
- 2 tomatoes
- 1 small carrot
- 2 tbsp coriander stems
- ½” piece of ginger
- 1 green chili (optional)
- 1 tbsp peanut oil
- 1 tsp cumin seeds
- 1 pinch asafoetida
- 1/4 tsp pepper powder
- ½ tsp red chilli flakes
- Salt according to taste
- Lime juice as required
- Fresh coriander leaves for garnishing
Procedure to make drumstick soup
- Wash dal thoroughly and soak in sufficient water for ½ hour.
- Peel and cut the drumstick into 2” pieces.
- Roughly Chop tomato, carrot, ginger, and green chili.
- Once again wash the dal and transfer it to the pressure cooker, add drumsticks, tomatoes, carrot, ginger, coriander stem, and green chili along with one cup of water and pressure cook it for 2 whistles.
- Switch off the flame, let the cooker cool.
- Now blend dal and veggies in the mixie and strain the soup through the sieve.
- Add water as required to adjust the consistency.
- Heat peanut oil in a pan. Add cumin seeds. As the seeds sizzle, add asafoetida. Pour the soup mixture, add salt and pepper powder, and boil it.
- Switch off the flame.
- While serving, squeeze some lime juice, sprinkle red chili flakes, and garnish with fresh coriander leaves.
- Soup is ready to serve.
