Ginger & Lemon Soup

Today’s post for CCChallenge is from my proud possession, Sukham Ayu – A cookbook with ayurvedic insights and daily recipes that can be made at home, with everyday ingredients that improves and provides for a good health. We are experiencing climate change here @ sharjah, so it is aaaachuuu, everywhere. Kuttu and bala are having dry cough for almost 10 days, the doc said everything is fine, so not to worry, this might be some allergic cough due to season change. So, i thought of trying some home remedies, giving saffron milk in the night is really helping kuttu to control his cough and local honey on alternate days with little lemon is also working its magic. 
Now for the lil fella, saffron milk is not suiting, he coughs a lot and vommits after 5 minutes of taking it. Honey i don’t have the dare to give him now. So, while flipping through Sukham Ayu for this week’s CCChallenge, this soup/Soupa caught my eye and tried this today. Bala loved the flavors, it is mild and a bite of cumin and ginger here and there moves it to another level. 
The original recipe has some coriander leaves in it, i have omitted it, since i m serving it for my kids and also the soup was strained before serving in the original recipe, but i have it served it as such, since we love that ginger pieces in the soup. 
Ingredients
1/4 Cup Masoor Dal/Split red lentil or Moong dal/Split green gram
2 green chilies, slit lengthwise
2 tbsp shredded ginger
1 tbsp lemon juice
1/4 tsp turmeric
salt to taste

Tempering
2 tsp ghee
1/4 tsp mustard seeds
1/4 tsp cumin seeds/jeera
a sprig curry leaf
hing a pinch
Method
  • Pressure cook masoor dal with 1/2 Cup water and turmeric until soft. Add 2 Cups of water to the cooked dal, along with slit chilies, ginger and salt and bring it to a boil.
  • Let this simmer on the stove for 10-15 minutes until the flavors mingle. While the soup is simmering, heat a tadka pan with ghee given under “Tempering“, splutter mustard seeds, crackle cumin, add hing and curry leaves. Pour this sizzling tempering on the soup. 
  • Take it off the stove, add lemon juice. Serve hot with a rind of lemon.
This goes to Cooking from a Cookbook Challenge, a weekly event, happening @ +Srivalli Jetti