Carrot And Lentil Soup

Carrot Lentil Soup

My sister-in-law had taught me a carrot and lentil rasam and this soup is derived from that rasam. When I saw the No Croutons Required Indian style vegetarian soup event from Lisa’s kitchen, I was thinking why not carrot lentil soup? So, there it goes for that event.

Ingredients

1. Carrots – 4
2. Thoor Dal – 1/4 cup
3. Salt and Pepper to taste
4.. For Garnishing – corriander leaves

Procedure

1. Peel and cut the carrots to 1 inch pieces and add to the washed dal.
2. Add 3/4 – 1 cup water and pressure cook.
3. Allow to cool and blend them well.
4. Add water to required consistence, bring to a quick boil.
5. Sprinkle salt and pepper and garnish with corriander leaves and serve.

Ridge Gourd Kootu

Ingredients
Ridge Gourd – 1 medium 
Thoor Dal – 1/4 cup
Green Chillies – 2 or 3

For Seasoning
Mustard Seeds
Curry Leaves

Ridge Gourd Kootu

Procedure
1. Wash and cut Ridge Gourd into small pieces. (the skin is usually made into chutney which will be in a different post)
2. Wash the Dal and add the ridge gourd pieces.
3. Add upto an inch of water and pressure cook for 3 whistles.
4. Make a seasoning of mustard seeds, curry leaves and green chillies and pour on top of the Dal mixture.
5. Mix thoroughly with salt and it is ready to serve with roti/rice.
Variation -1

You can optionally grind green chillies and 1 tablespoon of coconut ,add to the cooked and then make the seasoning and allow it to boil for few minutes till the raw smell of the paste leaves.

Variation -2

You can optionally grind green chillies and 1 tablespoon of coconut and 1 teaspoon of cashews , add to the cooked Dal and then make the seasoning and allow it to boil for few minutes till the raw smell of the paste leaves.

Variation -3

If I know that I will be using the dal for rotis only, then while pressure cooking, I add a medium size tomato and then do any of the of the above. The tomato flavoured goes best with rotis.

I am sending this entry to Lentils Mela hosted in Ashwini’s Spicy Cuisine.

Quick Cabbage Dal

Ingredients
Cabbage – 1 cup chopped
Moong Dal – 1/2 cup
Green Chillies – 2 or 3 (I prefer Jalapenos)
Coconut flakes – 1/2 tablespoon
Roasted gram Dal – 1 tablespoon

For Seasoning

Curry Leaves – a bunch
Mustard seeds

Procedure

1. Wash the moong Dal in a container that can be kept in a pressure cooker.
2. Add the chopped cabbage and Jalapenos.
3. Add water in the container so that is stands one inch on top of the contents.
4. Pressure cook for 3 whistles.
5. Let it cool down and do the seasoning in a pan with mustard seeds and curry leaves.
6. Transfer the cooked Dal and cabbage mixture.
7. Powder the roasted gram Dal in a coffee grinder.
8. Mix the powder in little water and keep aside.
9. Add coconut, and the powdered wet roasted gram dhal.
10. Mix thoroughly with salt.
11. Allow to simmer for required consistency.
12. Serve hot with rice or rotis.