Today's post is a quick to make and kid-friendly soup with Toor Dal and Carrots. Simply earthy , and teamed with garlic bread, it makes for a yummy supper or evening snack. It requires very few ingredients and can be made either in the soup pot or the pressure cooker. I prefer the latter method as its quicker and gives an uniform consistency. Last two days of BM with Toor Dal saw Sambhar Saadam (One Pot Meal) and Thogari Nuchinunde (Steamed lentil savoury snack). Linking this to Blogging Marathon and also to PJ who is hosting Susan's MLLA # 57. Also to Priya's Healthy Me- Healthy Us event
Prep time - 10 mins | Cook time : 10 to 15 mins | Serves : 2 kids
Spice Level : Low | Difficulty Level : Easy
Serving suggestions : Soup sticks / Garlic Bread.
Cooked Toor Dal / split pigeon pea - 1/2 cup
Carrots - 1 medium - cubed
Butter - 1/2 TBSP
Chopped Onions / Spring Onion whites - 1/4 cup
Cumin Powder - 1/2 tsp
Salt - to taste
Grated Cheese (optional) - 2 tsp
Italian Seasoning - 1/2 tsp
In a pressure pan, melt butter. Saute onions and cubed carrots. Add 2 - 3 cups of water and pressure cook for 4 whistles. Cool.
Puree this mixture with the cooked Toor Dal.
(If using raw / uncooked toor Dal, soak in hot water for 20 mins and then pressure cook along with the carrots)
Simmer slightly for 1 -2 mins till small bubbles appear.
Add salt and seasonings
Transfer to serving bowl and serve with any bread of your choice after topping this with grated cheese