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We hope you got benefit from reading it, now let’s go back to carrot-moong dal soup recipe. To make carrot-moong dal soup you need 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to cook Carrot-Moong Dal Soup:
- Prepare 1 cup Carrots chopped
- You need 1/2 cup Split yellow moong dal soaked
- You need 4-5 Black Peppercorns
- Use 1/2 cup Onion Sliced
- Use 2 tbsp Garlic chopped
- Provide 1/4 cup Tomatoes chopped
- Take 1/4 tbsp Black Pepper Powder
- Take as per taste Salt
- You need Cooking Oil
Steps to make Carrot-Moong Dal Soup:
- Heat oil in a pressure cooker, add black peppercorns, onion and garlic and saute it on medium flame for 2 minutes.
- Then add carrots and tomatoes into it, mix it well and cook it on medium flame for 2-3 minutes.
- Then add the soaked and drained split yellow moong dal to it, saute it and then add salt and 4 cups of water into it and then cook it for 2 whistles. Keep it aside to cool and then blend it in a mixer grinder jar to a fine puree.
- Heat a pan, transfer the puree into it, add 2 cups of water, black pepper and salt if required, mix it well and give it a boil and then switch off the flame.
- Serve it hot by garnishing it with some grated carrot and mint leaves.
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to help stop harmful germs from spreading and growing. You can take some steps to help protect yourself and your loved ones from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and on food. It’s important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw food like meat, poultry and vegetables After visiting the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet hands spread bacteria more readily. Keep worktops clean
Before you begin preparing meals, it’s significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you’ll want to wash them completely.
You ought to shift dish cloths and tea towels regularly to prevent any bacteria growing on the substance.
Raw foods like meat, fish and veggies may contain harmful bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, like salad, fruit and bread. That is because these types of food won’t be cooked before you eat them, so any germs that get on the meals will not be killed.
To help prevent bacteria from spreading:
Do not let raw food like fish, poultry or veggies touch other foods Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare raw meals, unless they have been washed thoroughly
Cover raw fish or meat and store at the bottom shelf of this fridge, where they can not touch or drip onto other foods
Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Examine the label
It is important to read food labels to be sure everything you are going to use has been stored properly (according to some storage directions ) and that none of the meals is past its’use by' date.
Food that goes off quickly usually has storage directions on the label that state how long you can keep the food and whether it needs to go from the fridge.
This kind of food frequently has particular packaging to help keep it fresh for more. But it is going to go off quickly as soon as you’ve opened it. By way of example, you may see’eat within two days of opening' on the tag. Use by dates
You should not use any food after the’use by' date, even if the food looks and smells nice, because it may contain dangerous bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than safety. When this date runs out, it doesn’t mean that the food will be harmful, but its own flavour, colour or texture may start to deteriorate.
An exception to this can be eggs, which have a best before date of no longer than 28 days after they are laid. After this date the quality of the egg will deteriorate and if any salmonella germs are found, they can multiply to high levels and may make you ill.
If you plan to use an egg after its best before date, be certain that you only use it in dishes where it’s going to be fully cooked, so that both yolk and white are strong, like in a cake or even as a walnut.
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