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1 cup moong dal washed and soaked in water for 1 hour before cooking
5 1/2 cups of water
1/2 tsp turmeric powder
1 cup chopped carrots
2 cups cauliflower florets
3 tablespoon ghee
2 tsp cumin seed
1 teaspoon fennel seeds
1 teaspoon fennel seeds
1 tablespoon mild chopped green chili
1 tablespoon chopped fresh ginger
fresh coriander leaves
2 tablespoon lemon juice optional
1/2 tablespoon black pepper optional
1/2 tablespoon black pepper optional
1 teaspoon salt or according to taste
Cook moong dal in 4 cups of water. The foam that form on top of the dal while cooking is collected and removed. After 10 minutes of cooking add carrots. Let the dal cook until it has almost broken down approximately another 15 to 20 minutes, add cauliflower and 1 1/2 cups of water cook for 10 more minutes.
Season as follows: Heat the ghee in small saucepan on medium heat add cumin and when it sizzles add fennel seeds when the fennel seed splutters add green chili and ginger saute for a minute or so until an aroma is given out. Pour over over the cooked dal add fresh coriander leaves, add lemon juice and pepper if desired.
Season as follows: Heat the ghee in small saucepan on medium heat add cumin and when it sizzles add fennel seeds when the fennel seed splutters add green chili and ginger saute for a minute or so until an aroma is given out. Pour over over the cooked dal add fresh coriander leaves, add lemon juice and pepper if desired.
Serve piping hot with roti or fresh hot cooked rice. Tastes good just as a bowl of soup.
