Ashwagandha and Moringa Spiced Lentil Soup
Spiced Lentil soup is a simple and easy recipe packed with protein.Add some Ashwagandha and Moringa to this recipe to get the benefit of a full power-packed recipe for your supper.This is quite comforting and nourishing on a cold chilly night.
- 100 g toor dhal (pigeon pea)
- 1 tsp Ausha Turmeric Powder
- 1.5 tsp Grated Ginger
- 1 tsp Ausha Pepper Powder
- juice extract from one Lemon
- 1 tsp Ausha Ashwagandha Powder
- Some Coriander leaves
- 1 tsp Cumin powder
- Salt to taste
- 1 tsp Ausha Moringa Powder
In a pressure cooker or a sauce pan add 1 tsp oil, add cumin powder, grated ginger, fry for one minute. Add Ausha Turmeric Powder and Rock salt. Now add toor dhal and mix well.
Cook toor dhal in 300 ml water until the lentils are mushy (if using a pressure cooker, cook for 15 minutes until the steam settles down). It is better to add an extra 50 ml of water to get the right consistency.
Now add the Ausha Ashwagandha powder, Ausha Moringa powder ,coriander leaves and lemon juice and stir well.Adding the Ashwagandha powder and Moringa Powder in the end helps to retain the nutrients.
Sprouted Green Gram:
Soak 50 g of Green Gram in warm water for 8 hours. The bean would have doubled in size. Drain the excess water, close the lid and leave it for another 8-10 hours in a cool dark place. The beans would naturally sprout. Freeze them for future use.
We have steamed the sprouted Green Gram dhal with turmeric, salt and pepper for 5-7 minutes and garnished with desiccated coconut for this recipe.
Feel free to adjust the taste with more lemon juice if you need to.Serve the soup hot with the Sprouted Green Gram or a salad of your choice.