Ginger & Lemon Soup | How to make Ginger & Lemon Soup

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By Priya Srinivasan
Created on 6th Jan 2016
  • Ginger & Lemon Soup, How to make Ginger & Lemon Soup
Ginger & Lemon Soupby Priya Srinivasan
  • Ginger & Lemon Soup | How to make Ginger & Lemon Soup (5 likes)

  • 0 reviews
    Rate It!
  • By Priya Srinivasan
    Created on 6th Jan 2016

About Ginger & Lemon Soup

A mild soup with warm winter flavors.

Ginger & Lemon Soup is an authentic dish which is perfect to serve on all occasions. The Ginger & Lemon Soup is delicious and has an amazing aroma. Ginger & Lemon Soup by Priya Srinivasan will help you to prepare the perfect Ginger & Lemon Soup in your kitchen at home. Ginger & Lemon Soup needs 5 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Ginger & Lemon Soup. This makes it easy to learn how to make the delicious Ginger & Lemon Soup. In case you have any questions on how to make the Ginger & Lemon Soup you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Priya Srinivasan. Ginger & Lemon Soup will surely satisfy the taste buds of your guests and you will get compliments from your guests.

  • Prep Time5mins
  • Cook Time30mins
  • Serves2People
Ginger & Lemon Soup

Ingredients to make Ginger & Lemon Soup

  • 1/4 Cup Masoor Dal/Split red lentil
  • 2 green chilies, slit lengthwise
  • 2 tbsp shredded ginger
  • 1 tbsp lemon juice
  • 1/4 tsp Turmeric
  • Salt to taste
  • For Tempering :
  • 2 tsp ghee
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds/jeera
  • A sprig of curry leaves

How to make Ginger & Lemon Soup

  1. Pressure cook the masoor dal with 1/2 cup of water and turmeric until it is soft. Add 2 cups of water to the cooked dal, along with slit chilies, ginger, salt and bring it to a boil.
  2. Let this simmer on the stove for 10-15 minutes until the flavors mingle.
  3. 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.
  4. Take it off the stove, add lemon juice. Serve hot with a rind of lemon.

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