High-Protein Amla Soup

Nutrition values are AI-estimated based on ingredients.

• 3-4 amla, chopped
• 1/4th teaspoon raw turmeric, chopped
• A few pieces fresh ginger, chopped
• Several cloves garlic, chopped
• 1/2 teaspoon cumin seeds
• A few whole black peppercorns
• Ground black pepper, for seasoning and garnish
• Salt, to taste
• 1-2 cups water
• 1/2 cup (50g) pre-boiled moong dal
• Fresh cilantro, finely chopped, for garnish
• 1 green chilli (optional)
• Ghee (optional, for tadka)
• Dry red chillies (optional, for tadka)
• Curry leaves (optional, for tadka)

1. 1Place chopped amla, raw turmeric, ginger, garlic, cumin seeds, whole black peppercorns, and salt into a blender jar.
2. 2Add a quantity of water to the blender and blend the ingredients into a smooth, bright yellow-green puree.
3. 3Transfer the blended puree into a saucepan.
4. 4Add more water to the saucepan to achieve a soup-like consistency.
5. 5Stir in the pre-boiled moong dal into the mixture.
6. 6Stir well to combine all ingredients, and add an additional sprinkle of black pepper or spices.
7. 7Bring the soup to a boil on the stovetop and allow it to simmer, with occasional stirring, until it reaches the desired hot and thick consistency.
8. 8Ladle the hot soup into individual bowls.
9. 9Garnish each serving generously with freshly chopped cilantro and a final sprinkle of black pepper powder.

These instructions are our analysis of the original video. Watch on YouTube →