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Dal And Carrot Soup

VIEWS 3108

Energy (kcal) - 133

Protein (g) - 7

Carbohydrate (g) - 17.2

Fat (g) - 3

Khyati's Health-O-Meter Says:

A delicious, mildly spiced dish, packed with full of iron and proteins and low fat too. Carrots have a large amount of vitamin A, an excellent antioxidant that cleanses the body of free-radicals ensuring to stay young and energetic.  Legumes being dense in protein helps to build muscle mass and fiber give the feeling of fullness in-turn leading to weight loss. The usage of rice bran oil adds extra benefits to health as it is derived from a plant source and is a source of anti-oxidant Oryzanol, which helps in lowering LDL levels, increases HDL levels and also beneficial for Menopausal women.


  • Split pigeon pea (toor dal/arhar dal),soaked - 20g
  • Split green gram with skin (chilkewali moong dal),soaked -  10g   
  • Carrots - 20g
  • Coriander seeds - 1g   
  • Cumin seeds - 1/4 tsp
  • Dried red chillies - 1/2 tsp   
  • Black peppercorns -  1/4th tsp
  • Oil -  1/2 tsp
  • Garlic -  1/2 tsp
  • Salt - to taste
  • Lemon - 1/2 tsp
  • Fresh coriander leaves - 2 tsp

Step 1 Cut carrot into diagonal slices. Step 2 Dry roast coriander seeds, cumin seeds, red chilies, and peppercorns till fragrant.  Step 3 Heat oil in a pressure cooker, add carrot and saute for a minute.  Step 4 Add garlic, toor dal, chilkewali moong dal, and salt and stir. Add 2 cups water and mix, close the cooker with the lid and cook under pressure till 4 whistles are given out. Step 5 Coarsely grind the roasted spices. Open the lid of the cooker when the pressure reduces completely. Add the powdered roasted spices and mix. Let the mixture coul slightly. Step 6 Transfer the mixture into a blender jar and blend till smooth.  Step 7 Pour into a serving bowl. Squeeze the lemon juice, garnish with coriander leaves, serve hot and Enjoy!

Dal And Carrot Soup - BY KHYATI RUPANI

10 FEB 2018
VIEWS 3108


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