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)
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.
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.