Clear Lauki Moong Dal Vegetable Soup

Ingredients

• 150 g lauki (bottle gourd), peeled and diced
• 30 g moong dal, rinsed
• 40 g carrot, finely diced
• 30 g bottle gourd leaves or spinach (optional)
• 500 ml water
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric
• 1 tsp ghee or oil
• Salt to taste
• Fresh coriander 5 g

Preparation

1. Rinse moong dal; pressure-cook or simmer with turmeric and water until soft and clear.
2. In a pan heat ghee, crackle cumin; add diced lauki and carrot.
3. Sauté 2–3 minutes, then pour in the cooked dal broth.
4. Simmer 8–10 minutes until vegetables are tender and soup stays clear.
5. Season with salt; finish with chopped coriander.
6. Serve hot as a light bowl.