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Moong Soup with Paneer

by Praveen Kumar

Moong dal – 1/4 cup
Paneer – 4 tbsp, finely chopped
Cumin seeds – 1 tsp
Mustard seeds – 1 tbsp
Asafoetida – 1/4 tsp
Lemon juice – 1 tsp
Sugar – 2 pinches
Pepper powder – 1/4 tsp
Ghee – 2 tbsp
Water – 6 cups
Salt – as per taste

1. Rinse and soak the moong dal for a few hours.
2. Add 6 cups of water and cook in a pressure cooker until it softens.
3. Blend the cooked lentils in a blender and strain.
4. Fry the cumin and mustard seeds with garlic. When they crackle, add the asafoetida and moong paste.
5. Add lemon juice, sugar, salt and pepper and boil for another 2 minutes.
6. Add the chopped paneer into the broth and cook for 2 minutes.

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