Dal Soup with Coconut Milk (Minestrone)
This Moong Dal and Chana Dal Soup with Tori and Coconut is a healthy and comforting dish that is perfect for a chilly day. It's a vegan, gluten-free, and dairy-free option, making it suitable for many dietary preferences. The soup is rich in protein and fiber, thanks to the moong dal and chana dal, and also contains essential vitamins and minerals from the tori and coconut. However, people with a nut allergy should avoid this dish.
Allergen Information: Contains Nut Allergy
Ingredients
0
Instructions
Preparation
-Grate fresh coconut piece.
-Wash peel and chop tori (ridge gourd)
Cooking Steps
Wash the moong dal and chana dal together in a colander under running water.
In a pressure cooker or pot, add the washed dal, chopped tori, and green chillies, along with 4 cups of water and salt to taste.
Pressure cook for 4-5 whistles or cook in a pot until the dal and tori are soft and well cooked.
In a blender, grind the fresh coconut piece and ginger piece with 1/4 cup of water to make a smooth paste.
Add the ground coconut ginger paste to the cooked dal and mix well.
Bring the dal to a boil and let it simmer for 5-10 minutes over low heat.
Heat oil in a small pan and add mustard seeds. Once they splutter, add the curry leaves and pour this tempering into the dal.
Garnish with fresh coriander leaves and serve hot.