Name: Beetroot–Carrot–Moong Soup with Soft Rice
Yield: 4 servings
Ingredients: Moong dal, yellow split — ⅓ cup (60 g); Beetroot — 1 medium, cubed (150 g); Carrot — 2 small, cubed (150 g); Ginger, fresh — 1-inch piece (10 g); Water — 4 cups (soup) (1000 ml); Ghee (cow) — 1 tbsp (15 g); Cumin (jeera) — ½ tsp (2 g); Black pepper — ½ tsp (1 g); Rock salt (sendha namak) — ¾ tsp (3.5 g); Lemon juice — 2 tsp (10 ml); Coriander leaves — 1 tbsp (5 g); Rice, white basmati (raw) — ½ cup (100 g); Water — 2 cups (rice, 5 : 1 soft) (500 ml)

Serves: 4
Portion: 250 ml soup + 100 g rice
Time: Cook 35 min
Texture: Pureed soup
Season: WinterFebruary
Dosha: Vata
Pitta
Kapha
Vata-pacifying, warm & sweet

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Moong dal, yellow split	⅓ cup	60 g	300 g
Beetroot	1 medium, cubed	150 g	750 g
Carrot	2 small, cubed	150 g	750 g
Ginger, fresh	1-inch piece	10 g	50 g
Water	4 cups (soup)	1000 ml	5000 ml
Ghee (cow)	1 tbsp	15 g	75 g
Cumin (jeera)	½ tsp	2 g	10 g
Black pepper	½ tsp	1 g	5 g
Rock salt (sendha namak)	¾ tsp	3.5 g	17.5 g
Lemon juice	2 tsp	10 ml	50 ml
Coriander leaves	1 tbsp	5 g	25 g
Rice, white basmati (raw)	½ cup	100 g	500 g
Water	2 cups (rice, 5 : 1 soft)	500 ml	2500 ml

Method

How to cook it

Step 1: Soak moong 20 minutes.
Step 2: Pressure-cook moong, beet, carrot and ginger in 800 ml water — 3 whistles.
Step 3: Cool slightly; blend smooth; thin with remaining 200 ml water and simmer 3 minutes.
Step 4: Temper with ghee and cumin; add pepper and salt; lemon off the heat.
Step 5: Rice: cook rice in 5× water until very soft; serve alongside.