Ginger & Lemon Soup

By Priya Srinivasan - I Camp in My Kitchen - Sunday, March 09, 2014

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. 
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

2 tsp ghee
1/4 tsp mustard seeds
1/4 tsp cumin seeds/jeera
a sprig curry leaf
hing a pinch
  • 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 

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  1. soup looks lovely and flavourful.. can masoor dal be replaced with toor dal or moong dal in this recipe?

    1. yes @gajus kitchen, moong dal can be used instead of masoor. i will update the recipe with this.

  2. wow very healthy and flavorful combo for soup :) looks really delicious !!

  3. Achoo take care of them, here is the same too.. Soup looks extremely delicious, prefect for a evening dinner.

  4. Wow, soup looks divine, would love to grab some :)

  5. Looks like a simple, light and healthy soup. I have seen this soup making round on many blogs. Must try it.

  6. Soup looks so colourfull and clear. love the pictures to.

  7. what a healthy soup and it came out such a vibrant color~

  8. Very interesting soup, I have read it in the book never made it myself..


Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!