- Serves
- 4
- Portion
- 200 ml
- Time
- 30 min
- Texture
- Smooth
- Season
- Winter
- Dosha
- Vata
- Pitta
- Kapha
Vata-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Carrot | 3 small | 250 g | 1250 g | |
| Tomato | 3 medium | 250 g | 1250 g | |
| Moong dal, yellow split | 1½ tbsp | 20 g | 100 g | |
| Ginger, fresh | 1½ tsp | 8 g | 40 g | |
| Bay leaf (tej patta) | 1 | 0.5 g | 2.5 g | |
| Water | 3 cups | 700 ml | 3500 ml | |
| Ghee (cow) | 1½ tsp | 8 g | 40 g | |
| Cumin (jeera) | ¼ tsp | 1 g | 5 g | |
| Black pepper | ¼ tsp | 0.5 g | 2.5 g | |
| Jaggery (gur) | 1 tsp | 5 g | 25 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g |
Method
How to cook it
Step 1: Pressure-cook carrot, tomato, moong, ginger and bay leaf 3 whistles.
Step 2: Remove bay leaf; blend; strain for smoothness.
Step 3: Temper cumin; add soup, jaggery, pepper, salt; simmer 3 minutes.
Nutrition
Per serving, estimated
80kcal
Energy
2.4g
Protein
2.4g
Fat
13g
Carbohydrate
3.1g
Fibre
0.8g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
Variations & further ideas
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View recipe →Also good this season
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Vol I · Jan 2January
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