Hosting a cosy get-together to welcome the winter season and want to jazz it up a notch? Then skip the usual bowls of soup for these moong dal and vegetable soup shots. Yellow moong dal and vegetable soup has a nutty flavour that is further enhanced with the traditional Indian tadka. As a shot, the portion size is reduced to a few sips, making it a perfect starter for a cold, winter evening.
Rinse the dal thoroughly before soaking it in water for at least 30 minutes. If you have time on hand, let it soak for up to 2 hours. Meanwhile, chop and prep the other vegetables.
Description - Step 2
Cook the dal with vegetables
In a pressure cooker, add the soaked dal along with the chopped vegetables, ginger, garlic, turmeric powder, oil, and water. Cook for 3-4 whistles on medium heat or until the dal and vegetables turn soft.
Description - Step 3
Blend the dal into a soup
Let the cooked dal cool down. Now, transfer it to a blender and blend it to a smooth puree. Alternatively, use a hand blender and blend the dal directly in the cooker. This will result in a slightly chunkier texture.
Description - Step 4
Temper the soup
In a pan, heat a little oil. Add cumin seeds and let them splutter. Now, add the blended soup to the pan and let it simmer. Add more water, if required, to achieve a soup-like consistency. Bring to a boil and let it simmer for another minute or two.
Description - Step 5
Season and serve
Turn off the heat, add pepper, and taste test. Adjust the seasoning, if needed. Let it cool down a little (and not be boiling), so it’s easy to sip directly from the shot glass. Pour into shot glasses and serve.
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Indian
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