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CARROT SOUP
INGREDIENTS
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Carrot |
500 gm |
Black pepper |
1/4 tsp. |
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Masoor dal (red) |
2 tsp. |
Tejpatta and big Cardamom |
1 each |
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Onion (grated) |
1 |
Water |
4 cups |
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Ghee |
1 tbsp. |
Dalchini |
1" |
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Sugar |
2 tsp. |
Cheese (grated) |
1 cup |
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Salt |
1 tsp. |
Milk |
1 cup |
METHOD
Soak dal in water for two hours. Grate the carrots. Heat ghee in a pressure cooker and add tejpatta, Dalchini and cardamom. Fry the onions. Add dal and carrots. Put salt, sugar and black pepper. Add milk and water together. Cover it with lid. Wait for one whistle and then simmer it for 8-10 minutes. Take it out from pressure cooker and wait till it cools down. After that grind it in a grinder. Strain it through a muslin cloth. Boil it again. Add cheese at the time of serving. Serve hot.
Serves: 5-6 adults
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