Two of my favorite ingredients come into a soup or one pot meal very frequently . And they make a nice color combination together . I don't care if these two ingredients take over the health food blog and make me look like a monotonous broccoli head . I believe broccoli heads are intelligent , and beautiful too.
It might sound strange but i do not crave much for chilled food and never once for chilled gazpacho . My dinner soups are warm in summers and very hot in winters . No bread in summers most of the times with such soups ... I am content with the textural experience of this soup by itself.
1 tbsp yellow mung daal
1 tbsp red lentil (masoor daal)
3 cups of broccoli florets (250 gm)
1 cup of cubed tomatoes
1/2 cup of celery stalk and leaves chopped finely
1/2 cup of onion chopped finely
1 clove of garlic chopped finely ( more for winters)
cumin seeds 1 tsp
red chilly powder 1/2 tsp
turmeric powder 1 tsp
salt to taste
ghee 2 tsp
Wash the lentils together and put them in a pressure cooker pan with the chopped onions , celery , tomatoes , salt and turmeric powder . I add the chopped broccoli stems too while boiling the daal. Pour 2 cups of water into the pan and pressure cook for 3-4 minutes after the first whistle blows.
Heat ghee in a separate pan and throw in the cumin seeds . Add the chopped garlic as soon as the cumin splutters . Let the garlic get browned and then add the red chilly powder and the broccoli florets . Add salt to taste and toss everything to get coated and a bit wilted . The broccoli has to be crunchy and not cooked. Toss for 2-3 minutes and take off the heat.
Add this quick stir fried broccoli in the cooked daal mixture as soon as the pressure releases from the pressure cooker . Add water to adjust consistency and give a quick boil. Mix well and serve hot.
This soup keeps well in the fridge for a day or two and can be reheated in the MW and it's a yummy treat again.
I usually have either pearl barley or red rice boiled in the fridge sometimes and add a tbsp of any of these grains to the soup to make it more enhanced texture wise .
I am eating a lot of pearl barley in my salads these days and some of those salads are on their way to these pages too. Stay tuned.
And enjoy your summers with lukewarm soups , or cold soups if you like ...