Tomato Lentil And Pumpkin Soup Recipe | Chef Harpal Singh |Healthy

Ingredients

Pumpkin 1/8th of a pumpkin in cubes

Tomato 4 large No

chopped Bayleaf 2-3 No

Green chilies 2 (Broken in halves)

Moong Dal 2 TBsp

Black pepper 1tsp

Onion 1 small (Chopped in big size)

Ginger ½ inch (Cut)

Garlic 6-8 Nos (In Halves)

Black cardamom 1 No

Oil 1Tbsp

Water 1 ½ cups

Coconut Milk 1 cup

Coriander leaves for garnish

Method:

1. Heat oil in a pressure cooker. Add bay leaves, black cardamom, green chilies, black pepper, garlic, ginger, onion, moong dal, and tomato, pumpkin and salt in it.

2. Stir it well. Then add 1-½ cups of water in the cooker and close the lid.

3. Let it cook and wait for 3-4 whistles or approximately 10 minutes.

4. Take the lid off, take it out in a bowl and let it cool for sometime.

5. Grind it in a mixer and take it out in a bowl. Strain it with a strainer.

6. Heat a pan and add the soup in it

7. Add coconut milk in the pan and get a thick soup consistency. 8. Serve it in bowls and garnish with fresh coriander leaves.