INGREDIENTS

3 medium size carrots

1/4  cup  splits moong  lentils( also called moong  dal )

1  medium size potato

1  medium  size tomato

1/4   cup  coriander leaves

4  curry leaves (optional)

1  tablespoon  oil (corn or canola or your choice)

1/4  teaspoon  ajwain seed

1  teaspoon  cumin seed

1/8   teaspoon fenugreek seed

1/2  Fresh lemon  for fresh lemon juice

1 1/2  inch piece of ginger – shredded

salt to taste

If you like little spicy then use 2 fresh green chili ( optional)

METHOD

1 : Wash carrots well.   You can peel them if you like  (I did not peel).   Cut them into 2 inch pieces.

2: Wash potato well and  cut into  2 inch pieces.

3: Wash tomato and cut into 1 inch pieces.

4: Wash lentils well – at least 3 or 4 times.

5:  Put oil in a medium sized pot on  medium low heat.   After 2-3 minutes,  add fenugreek seeds, ajwain seeds and curry leaves.  Let them get fragrant over 3-5 seconds then  add your lentils in and mix well,

6: Add your carrot, potato, tomato, ginger then add 3 cups water.  Add salt taste and mix.    Let it cook on medium heat for 10 -15 minutes until your lentils and vegetables  are cooked.

7: Let cool  for about 10 minutes, and blend in blender or with submersion blender until very a smooth puree.

8: Add water to make it a consistency that you prefer.   Add lemon juice, cumin seeds and let boil for 7 to 10 minutes.

9:  Turn off stove, add coriander seeds and turn off stove.

10: Add lemon juice and salt to taste.

 

 

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Serve hot with some rice or quinoa, or gluten free Roti, Paratha ,Naan or Bread

Note: This is vegan, gluten free, dairy free,  and nut free.