DAL AND CARROT SOUP
Healthy, calorie-calculated Soups and Stir-Fries recipe for DAL AND CARROT SOUP. Easy step-by-step cooking guide by Balance Nutrition.
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Cooking tools:
- Pressure cooker
- Spice grinder
- Mortar and pestle
- Chef's knife
- Cutting board
- Peeler
- Colander
- Measuring cup
- Measuring spoon
- Saucepan
- Skillet
- Wooden spoon
- Ladle
- Citrus press
- Stove
- Serving bowl
- Mixing bowl
Ingredients
- Split pigeon pea (toor dal/arhar dal),soaked - 20g
- Split green gram with skin (chilkewali moong dal),soaked - 10g
- Carrots - 20g
- Coriander seeds - 1g
- Cumin seeds - 1/4 tsp
- Dried red chillies - 1/2 tsp
- Black peppercorns - 1/4th tsp
- Oil - 1/2 tsp
- Garlic - 1/2 tsp
- Salt - to taste
- Lemon - 1/2 tsp
- Fresh coriander leaves - 2 tsp
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