Tomato, Carrot, Dal Soup


  • 2 medium carrots, roughly chopped
  • 2-3 medium tomatoes, roughly chopped
  • 2 tbsp moong dal, washed, soaked for 20 minutes and drained
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 8-10 fresh coriander stalks
  • Salt to taste
  • Fresh coriander leaves to garnish
  • Croutons to serve

Method –

  1. Heat oil in a pan
  2. Add cumin seeds and sauté till the seeds change colour
  3. Add the carrots and sauté for 2 minutes
  4. Add tomatoes and sauté for 2 minutes
  5. Add moong dal and sauté
  6. Add 3 cups of water and mix
  7. Add coriander stalks, red chilli powder and salt and mix well
  8. Let the mixture come to a boil
  9. Reduce the heat to low and cook for 10-12 minutes
  10. Switch off the flame and allow the mixture to cool down
  11. Transfer the mixture to a blender jar and blend it to a fine purée
  12. Transfer the blended purée to the same pan and let it come to a gentle simmer
  13. Take the pan off the heat
  14. Pour the soup into a serving bowl and garnish with chopped coriander leaves and bread croutons

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