South Indian Vegetable Soup

Cook Dals

1/2 Cup Toor Dal
1/2 Cup Yellow Split Mung Beans
1/4 Tsp Turmeric Powder
1/2 Tsp Salt
3 Cups Water

Wash dals and cook dals with turmeric powder, salt and water. Once the dal is cooked, mash the dals.

Tamarind Water

Small Gooseberry Size Tamarind
1 Cup Water

Heat water, add tamarind, let it sit for 10 to 15 minutes and mash tamarind with water, filter and make tamarind water

Spice Bag

1 Tsp Cumin Seeds
1 Tsp Fennel Seeds
2 Cloves
1 and 1/2 Tsp Coriander Seeds

Grind all the above with motor and pestle. Place the powder in spice bag and tie it properly.

Soup

1 Tbsp Oil
1/2 Tsp Fennel Seeds
2 Cardamom Pods
2 Cloves
1" Cinnamon
1/4 Tsp Whole Black Pepper

Heat oil in a pan, add fennel seeds, cardamom pods, cloves and cinnamon, whole black pepper, saute for few seconds until nice aroma comes.

1 Cup Onion, Chopped
2 Serrano Peppers, Chopped into 2 Lengthwise Pieces
1 Tbsp Garlic, Chopped
1 Tsp Ginger, Chopped

Add onion, serrano peppers, garlic, ginger, saute for 5 more minutes.

1 Cup Carrots, Chopped
1 Cup Celery, Chopped
1 Cup Cauliflower

1/2 Cup Peas / Collard green

1 Cup Beans, Chopped (30 Beans)
1 Bunch Collard Stems, Chopped
1 Cup Zucchini ( 1/2 Zucchini )

Add all the vegetables, saute for 5 more minutes.

1 Tsp Salt
1/4 Tsp Turmeric Powder
2 Cups Tomato, Chopped

Add salt, turmeric powder, tomato, saute for 2 more minutes.

5 Cups Water

Add dal along with dal cooked water, water, cook for 5 minutes.

1 Tsp Salt
1 Tsp Black Pepper Powder

Add salt and black pepper powder, mix well. Add the spice bag, mix it and allow it to cook for 5 more minutes.

1 Bunch Collard Leaves, Chopped

Add collard leaves, cook for 5 minutes in medium high flame.

Add tamarind water, allow it to boil for 5 minutes in medium high flame.

Cilantro Leaves, to Garnish

Garnish with cilantro leaves.

Source: MIL
Taste Note: Tastes GREAT
Serves: 4