Name: Shakarkandi–Gajar–Ginger Soup with Soft Phulka
Yield: 4 servings
Ingredients: Sweet potato (shakarkandi) — 1 medium (200 g); Carrot — 2 medium (200 g); Moong dal, yellow split — 3 tbsp (40 g); Ginger, fresh — 1 tbsp (15 g); Water — 4 cups (1000 ml); Ghee (cow) — 1 tbsp (15 g); Cumin (jeera) — ¼ tsp (1 g); Black pepper — ½ tsp (1 g); Rock salt (sendha namak) — ¾ tsp (3.5 g); Lemon juice — 2 tsp (10 ml); Whole-wheat flour (atta) — 1 cup (4 phulkas) (120 g); Water — 5 tbsp (dough) (75 ml); Ghee (cow) — ½ tsp per phulka (8 g)

Serves: 4
Portion: 250 ml soup + 1 phulka
Time: Cook 35 min
Texture: Pureed soup
Season: AutumnWinterNovember
Dosha: Vata
Pitta
Kapha
Vata-pacifying, warming

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Sweet potato (shakarkandi)	1 medium	200 g	1000 g
Carrot	2 medium	200 g	1000 g
Moong dal, yellow split	3 tbsp	40 g	200 g
Ginger, fresh	1 tbsp	15 g	75 g
Water	4 cups	1000 ml	5000 ml
Ghee (cow)	1 tbsp	15 g	75 g
Cumin (jeera)	¼ tsp	1 g	5 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
Whole-wheat flour (atta)	1 cup (4 phulkas)	120 g	600 g
Water	5 tbsp (dough)	75 ml	375 ml
Ghee (cow)	½ tsp per phulka	8 g	40 g

Method

How to cook it

Step 1: Pressure-cook sweet potato, carrot, moong and ginger with 800 ml water — 3 whistles.
Step 2: Blend smooth; thin with remaining water; simmer 3 minutes.
Step 3: Temper with ghee and cumin; add pepper and salt; lemon off heat.
Step 4: Make 4 soft phulkas; brush with ghee.