Ingredients

• 350gm cucumber
• 75gm celery
• 2 cloves of garlic
• 4 tbsp plain yoghurt
• Small handful mint
• Small handful coriander
• 1 tsp ghee or oil
  
• Squirt of fresh lemon
• Salt to taste

Preparation method

1. Chop the celery and garlic into little pieces. Allow the ghee or oil to warm on a medium flame and then sauté the cut vegetables in it for five minutes until soft.
2. Turn off the flame and let the vegetables cool. Now chop the cucumber into little chunks. Transfer all the ingredients [except yoghurt] to a blender and puree until smooth. Cool the soup.
3. Serve this soup cold, topped with a spoon of chilled yoghurt on top and some fresh mint to garnish.

This was first published in the May 2015 issue of Complete Wellbeing.

The post Chilled cucumber soup for summer appeared first on Complete Wellbeing.

Dal ka shorba (lentil soup)

Number of Portions: 2
Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients

• ½ cup arhar dal [yellow lentil]
• ¼ cup red masoor dal [split red lentil]
• 1 tsp turmeric
• 2 tbsp canola oil
• ½ tsp hing
• 2 sprigs curry leaves
• 2 tsp mustard seeds
• ¼ cup onion sliced
• 6 garlic pods
• 1 tbsp madras curry powder
• 1 ½ tbsp tamarind paste
• 2 tbsp chopped fresh coriander

Preparation method

1. Mix both dals and wash thoroughly. Add water and boil. Add turmeric and boil until dal is completely mashed.
2. In separate pan, heat oil and add hing mixed with 2 tbsp of water. Add mustard seeds and curry leaves. Add sliced onion and garlic pods. Sauté on low heat. Add madras curry powder. Sauté on low heat and then add mashed dal and cook for five minutes.
3. Add tamarind paste and garnish with fresh coriander leaves.

The post Nutritious and tasty Dal Ka Shorba (Lentil Soup) appeared first on Complete Wellbeing.