Per Serving

• Finely chopped carrots: ¼ cup
• Green moong dal, washed and drained: 2 tbsp. (30 gm)
• Sliced onions: ¼ onion
• Chopped garlic: ½ tsp
• Chopped tomatoes: 1 tbsp.
• Black pepper corns: 2
• Black pepper powder: ¼ tsp
• Finely chopped spring onions greens: 1 tsp
• Lemon juice: 1 tsp
• Oil: ½ tsp
• Salt: a pinch
• Water

Note: 1 cup = 200 ml, ½ cup = 100 ml, 1 tsp = 5 gm, 1 tbsp = 15 gm

*tsp = teaspoon, tbsp = tablespoon

• In a non-stick pan, heat oil, add black peppercorns, onions, garlic, and sauté for two minutes.
• Add chopped carrots and tomatoes, mix well and cook on medium flame for two – three minutes.
• Add washed green moong dal and two cups of water and cook for about 15 minutes or until carrots are tender.
• Allow it to cool and blend in a mixer to form a smooth puree.
• Transfer the puree in a pan, add a cup of water, salt, pepper, mix well and boil for another two-three minutes.
• Pour the soup in a bowl, add lemon juice, garnish with spring onions green and serve hot.