Imagine a dish served up by the chefs into the royal kitchens of Amber, to make their queens happy. This recipe, favoured by Jaipuri royalty, has been developed as a soup by Down To Earth.
We've added selected herbs and spices for a wholesome taste. Have it as a 'Dal' with your food or savour it as it is. Pack in proteins, easy to digest and mouth-watering thin moong dal soup is a perfect choice for children as well as elderly people. Moong dal soup is a healthy soup that is very high in proteins, very flavorful and tasty.
The moong dal soup recipe is highly nutritious and naturally detoxifies the body. It works by cleansing the liver, gall bladder and vascular system of any undigested toxins. Moong dal soup is low in fat, rich in B complex vitamins, calcium and potassium.
I have always thought of dal as a somewhat heavy foodstuff, so my first taste of this soup surprised me because it was so light. I can just imagine being a member of the Jaipuri royalty being served this dish by a master chef - it adds a special dimension to the recipe. I had been prepared for a dull, rather flavourless soup, but this is nothing of the kind. It is bursting with delicate flavour and both of us thoroughly enjoyed it. Since being introduced to this range of soups, I am revising my impressions of Indian cuisine. What a treat!
On reading the ingredients list, I was interested to discover the range of spices included. Turmeric, the new super spice, is one of them along with cumin, chilli, ginger and coriander (my personal favourite). And it shows. The spice mixture creates an aromatic taste sensation that appeals to me because it is not esoteric, not relying on chemical additives, but just natural, honest-to-goodness flavours. Although the label description would indicate that it is curry, it is more than that since it is lighter and more finely blended.
I think this soup would come into its own as an energy source on a hiking trip or after a solid workout. It is rich in all the right vitamins and minerals, providing a complete body support system without the addition of unnecessary calories. It is high in plant protein and calcium, so could easily replace a less healthy lunch choice without the need to compromise on taste. The can label advised that lemon juice, salt and pepper could be added to enhance the flavour, but the print was so small that I did not realise that until after the soup had all gone. However, I found the product was perfectly acceptable straight from the can and did not really need any additives to make it better. The soup spoke for itself.
Next time I purchase this soup (and there will certainly be a next time; both of us are agreed there) I am going to try it with some home-made flat bread. I make a variant which includes pimientos, garlic and asafoetida, and I think it would be a perfect accompaniment to the soup. The flavours would not be so strong that they would clash, and the bread would make the soup go further while adding its own unique touch. We are looking forward to trying it.
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