Red Gram Lentil Soup
Posted on February 20, 2024 • 2 minutes • 396 words
Table of contents
Thogari bele cut saaru, also known as Red Gram Lentil Soup, is a traditional South Indian dish bursting with flavors and nutritional goodness. This quick and easy recipe is perfect for a cozy family meal or to warm you up on a chilly evening. Made with simple ingredients like red gram, tomatoes, ginger, and spices, this hearty soup is both comforting and delicious. The addition of lemon adds a refreshing zing, making it a delightful addition to any meal. It can be paired with rice or enjoyed on its own as a comforting soup, making it versatile and suitable for any occasion. Let’s dive into how to prepare this soul-soothing soup!
Preparation Time: 10 minutes Cooking Time: 15 minutes Servings: 4 people
Ingredients:
- ¼ cup Red Gram (Togari bele)
- 2 Green Chillies
- 1 Tomato
- 1-inch piece of Ginger
- 1 Lemon
- ½ cup Coriander Leaves
- Salt
- 3 ¼ cups Water
- Asafoetida
- ½ tsp Jaggery
- ¼ tsp Turmeric
For Tempering:
- ½ tsp Mustard Seeds
- ¼ tsp Split Urad Dal
- ½ tsp Jeera
- Red Chillies (optional)
- 2 tsp Ghee
- 1 tsp Chopped Curry Leaves
Preparation Steps:
- Peel the ginger and grate it. This will help release its flavor into the soup.
- Wash the tomato thoroughly and chop it into small cubes. Removing the seeds is optional depending on your preference.
- Wash the coriander leaves well and finely chop them. The fresh, aromatic flavor of coriander adds a delightful touch to the soup.
Cooking Steps:
- Cook the Red Gram with 1 cup of water for 12 minutes in a multi-pot electric pressure cooker or until you hear 3 whistles in a regular pressure cooker.
- Once cooled, blend the cooked Red Gram into a smooth paste using a mixer.
- Transfer the blended mixture into a cooking vessel and add 2 ¼ cups of water, slit green chillies, grated ginger, chopped tomato, salt, jaggery, and turmeric. Bring the mixture to a boil for 2 minutes.
- Add chopped coriander leaves and a pinch of asafoetida to the boiling mixture.
- In a separate pan, heat ghee and add mustard seeds, split urad dal, jeera, red chillies (if using), and chopped curry leaves for tempering. Once the mustard seeds start spluttering, pour the tempering over the boiling soup.
- Remove the soup from heat and squeeze in lemon juice for a final burst of flavor.
Your Thogari bele cut saaru is now ready to be enjoyed!