Moong and Masoor Lentil Soup
Recipe Details
Servings: 4
Recipe Category: Lunch, Dinner
Difficulty Level: Easy
Cooking Times 30 minutes
This recipe was shared by soul sister Ambereen Husain. This recipe came from Zubeida Tariq's Kitchen cookbook and was purchased by her late father when they visited Karachi together. She describes this recipe as a delicious and hearty lentil soup made with moong beans (moong dal) and red lentils (masoor daal).
Serve with toasted bread and butter.
Source: Reference Zubeida Tariq's Kitchen
Moong and Masoor Lentil Soup
Makes: About 4 cups.
Pin It!What you’ll need
Ingredients:
Moong lentil 1/2 cup
Masoor lentil 1/2 cup
Ginger/garlic paste 1 tsp
Chicken stock cube 1
Butter 1/2 tbsp
Black pepper 1/2 tsp crushed
Lemons 2
Mint few leaves finely chopped
Water 3 cups
Salt to taste
dIRECTIONS
Wash lentils, combine in a pan with ginger/garlic paste and water, and cook on low heat till tender.
Remove from heat, cool, and grind in a blender.
Pour the lentils into a pan, add the chicken stock cube, salt and butter and cook for five minutes.
Serve hot sprinkled with black pepper and lemon juice.