Cold Lentil Yogurt Soup

Cold Lentil Yogurt Soup

Serves: 2


1 cup masor dal/brown lentil stock* (about 1/2 cup lentils boiled in 1 1/2 - 2 cups water )

1/8 cup masor dal, coarsely grind 

1/2 cup yogurt**

1-2  spring onion, finely chopped

1/4 cumin seeds, roasted, coarsely ground

1 green chilly

1 tsp of lemon juice

Black salt/ Salt to taste


For garnish

Grated cucumber

Mint Leaves


Note


*You can use the stock of what ever lentil you want I suppose but I have personally tried brown lentil, pigeon eye lentils and whole mung beans and they work equally well. You will not need all the lentils in the soup so you can use them in salads, stews or pilaf like I do.


** You can make this soup vegan by substituting  yogurt for raw green mango pulp with lemon juice


Method


Mix all the ingredients  and garnish with grated cucumber and/or mint leaves. Serve cold or at room temperature.

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