Dry Ginger Lemon Soup Recipe by Vari Shah 431 days ago

Dry Ginger Lemon Soup
Warm and soothing drink during a cold winter evening.
    Preparation Method
  1. Pressure cook the green gram to a soft consistency. Alternatively, soak the gram in warm water for half an hour, strain and boil in 1 cup water in an open pan until soft. The gram need not be mashed or churned.
  2. Add chillies, crushed dry ginger, turmeric powder, salt and 2 cups water and allow to simmer for 5-7 minutes. Strain and set aside.
  3. In a wok ,heat ghee for tempering and pop the mustard seeds. Reduce flame and add the cumin, asafoetida and curry leaves. Pour this tempering into the simmering soup. Switch off flame and flavour with lemon juice and coriander leaves.


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Serves : 2-3 bowls
Ready In : 40 Minutes
Level :
Tithi :
Tastes :
Cuisine :
  1. 1/4 cup split green gram
  2. 2 inch piece dry ginger (crushed)
  3. 2 slit green chillies
  4. pinch of turmeric powder
  5. 1 teaspoon coriander leaves (chopped)
  6. 1 tablespoon lemon juice
  7. salt to taste
  8. For the tempering
  9. 1 teaspoon ghee
  10. 1/2 teaspoon mustard seeds
  11. 1/2 teaspoon cumin seeds
  12. pinch of asafoetida powder
  13. 7-8 curry leaves

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