MOONG SOUP WITH PANEER

This old-fashioned soup is one many of us grew up on. Use low fat paneer and just 2 tsp of oil to make it diabetic-friendly.


Cooking Time : 25 mins.
Preparation Time : 5 mins.

Serves 4.
Ingredients
1/3 cup whole moong (whole green gram)
2 tablespoons grated low fat paneer (cottage cheese)
1 teaspoon cumin seeds (jeera)
½ teaspoon mustard seeds (rai / sarson)
¼ teaspoon asafoetida (hing)
½ teaspoon chopped green chillies
4 to 5 curry leaves (kadi patta)
1 teaspoon lemon juice
2 teaspoons oil
Salt to taste

For the garnish
2 tablespoons chopped coriander

Method
1.Wash and soak the moong for a few hours. Drain, add 3 cups of water and cook in a pressure cooker till the moong is cooked. Set aside.
2.Heat the oil in a non-stick pan and fry the cumin seeds and mustard seeds. When they crackle, add the asafoetida, green chillies and curry leaves and fry for a while.
3.Add the moong, lemon juice, paneer, salt and 1 cup of water and simmer for 4 to 5 minutes.
6.Serve hot garnished with coriander.

Tips
To enhance the taste of the soup, add a pinch of sugar substitute just before serving.