We prepare a variety of soups, the most popular being tomato soup and spring onion soup. Not sure many of you are familiar with the sprouted greengram soup. The Konkanis have this dish not just as soup, but as a side-dish with rice. As soups should, this soup acts as an appetizer thanks to the asafoetida in it.
I prepare this dish in combination with the Greengram Gravy that I just put up here and thats why I am putting up them up together. This combination is good for grand Sunday family dinner.
What you need to have:
1. Sprouted Green gram – 2 cups
2. Green chilis – 3-4
3. Tomato – 1
4. Asafoetida – size of a peanut
5. Chopped coriander leaves – a handful
Sprouted Greengram Dal
Ingredients of Seasoning:
1. Mustard seeds – 1 Teaspoon
2. Red chily – 1
3. Asafoetida powder – 1/2 teaspoon
4. Curry leaves – 2 strands Ingredients of seasoning
What you do with what you have:
1. Place broad based bowl on the flame with sprouted greengram in it. Add 3-4 cups of water and cook until the greengram is soft.
2. Drain the soup and transfer it to another bowl. (The greengram itself can be used in making the coconut based gravy dish.)
3. Chop tomato, slit green chili and add it to the soup from Step 2.
4. Dissolve soft asafoetida in some water and add it to the soup bringing it to boil. This is also a good time to add salt.
5. For seasoning: Place a spatula with 2 teaspoons of cooking oil in it. When heated add mustard seeds to it. When it sputters add red chily pieces, asafoetida powder, curry leaves to it and switch off the flame.
6. Add this seasoning to soup and top it with chopped coriander leaves. Ready to serve Mooga saru/soup is as shown in the image below.
Enjoy hot with rice and any side dish.