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

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ByPriya 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 aromatic, flavorful and delicious dish which is very much popular in world. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Ginger & Lemon Soup is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Ginger & Lemon Soup at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 5 minute for the preparation and 30 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Ginger & Lemon Soup by Priya Srinivasan in step by step with pictures so you can easily learn how to cook the perfect Ginger & Lemon Soup at your home without any difficulties. Ginger & Lemon Soup is one of the representative dishes of world which you can serve in any special occasions.

  • 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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