Earthy moong dal meets the subtle sweetness of saragva, finished with a buttery, lemony kick that feels like a cozy Gujarati hug in a bowl.
DAL SARAGVA NU SOUP
CHEF AANAL KOTAK
Prep Time: 10 Minutes
Cooking Time: 20–25 Minutes
Serves: 3–4
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INGREDIENTS
FOR PRESSURE COOKING
• 1 ½ Cup Yellow Moong Dal (Washed)
• 3 Long Drumsticks (Peeled, Cut Into Fingers)
• ½ Cup Tomatoes (Diced)
• ⅓ Cup Onion (Thinly Sliced)
• 7–8 Garlic Cloves
• Water (As Needed)
• Salt (To Taste)
FOR SEASONING
• 2 Tbsp Butter
• 1 Tsp Jeera
• 1 ½ Tsp Chilli Flakes
• Juice Of 1 Lemon
• Salt (To Taste)
FOR GARNISH
• Crushed Papad
• Fried Onions
• Crushed Black Pepper
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METHOD
1. Add yellow moong dal, drumsticks, tomatoes, onions, garlic, water, and salt to a pressure cooker.
2. Cook for 3 whistles or until everything becomes soft.
3. Blend the cooked mixture directly in the cooker using an electric blender until smooth and liquid.
4. Strain the mixture through a fine strainer to get a clear, silky soup.
5. Heat a saucepan, add butter, and let it melt.
6. Add jeera and allow it to crackle.
7. Pour in the strained soup, mix well, and add chilli flakes and salt.
8. Add the lemon juice and let the soup simmer for 2 minutes.
9. Serve hot and garnish with crushed papad, fried onions, and crushed black pepper.
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