The delicious combination of various lentils and sprouts is very enjoyable and delicious. The flavour of mint and coriander adds a zing to this unique soup. This is a protein rich soup, which can be enjoyed by all age groups.
Masoor dal contains high levels of proteins, including the essential amino acids isoleucine and lysine. Apart from a high level of proteins, masoor dal also contains dietary fibre, Folate, vitamin B1, and minerals, all with virtually no fat.They are a good source of potassium and iron.
Moong, like other lentils and pulses, is a good source of protein and dietary fibre.It is low in fat and rich in B complex vitamins, calcium and potassium.
Moong sprouts have a greater concentration of vitamins, minerals, proteins and enzymes than plain whole beans.Sprouts are easily digestible. Abundant enzymes make them easy to digest
.Matki sprouts have a greater concentration of vitamins, minerals, proteins and enzymes.
1/2 cup masoor dal (split red lentil)
1 tbsp urad dal (split black lentils)
1 tbsp moong (whole green gram) dal
1 tbsp sprouted moong (whole green gram)
1 tbsp sprouted matki (moth beans)
1 tbsp grated dry coconut
1 tsp chilli powder
1 tsp butter
1 tsp freshly ground black pepper
1 tsp roasted cumin seeds powder
1 tbsp mint leaves
1 tbsp chopped coriander
1/4 tsp chopped green chillies
salt to taste
water as required
- Wash and combine all the dals in a pressure cooker, add water and pressure cook for 3 to 4 whistles on medium heat.
- Allow the steam to escape before opening the lid.
- Let it cool a little , add the remaining ingredients and blend in a mixer to a fine paste using water.
- Transfer from the mixture into a heavy bottom deep pan.
- Add required amount of water for the perfect consistency.Boil for 5 minutes.
- Serve hot garnished with pepper and butter.