शेवगा सुप 🥣

Ingredients

• 1 tablespoon Ghee (unsalted, melted)
• 2 whole Black Peppercorns (whole peppercorns)
• 0.5 teaspoon Cumin Seeds (whole seeds)
• 1 small Onion (finely chopped)
• 1 medium Tomato (finely chopped)
• 0.25 teaspoon Turmeric Powder (ground)
• 0 pinch Salt (optional; omit for babies under 1 year)
• 2 tablespoons Shevga (thin gram‑flour noodles) (store‑bought, broken into small pieces)
• 2 tablespoons Moong Dal (split yellow) (soaked for at least 30 minutes, then drained)
• 2 cups Water (filtered)

Instructions

1. Heat Ghee and Temper Spices

   Place the pressure cooker on medium heat, add 1 tbsp melted ghee, then add 2 whole black peppercorns and ½ tsp cumin seeds. Let them sizzle for about 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium heat

2. Sauté Onion

   Add the finely chopped small onion to the cooker. Stir continuously and sauté until the onion becomes translucent, about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

3. Add Tomato

   Stir in the chopped tomato and cook for another 2 minutes until the tomato softens.

   Time: PT2M

   Temperature: Medium heat

4. Season

   Add ¼ tsp turmeric powder and a pinch of salt (optional for babies). Mix well and cook for 30 seconds.

   Time: PT30S

   Temperature: Medium heat

5. Add Shevga and Moong Dal

   Add 2 tbsp broken shevga pieces and the soaked, drained moong dal. Stir for 1 minute to coat the ingredients with the spice mixture.

   Time: PT1M

   Temperature: Medium heat

6. Add Water and Cook

   Pour in 2 cups of water, give a quick stir, then close the pressure cooker (or bring to a gentle boil if using a pot). Cook for 10 minutes until the dal is soft and the shevga is tender.

   Time: PT10M

   Temperature: Medium heat

7. Cool Slightly

   Turn off the heat and let the soup cool for about 2 minutes so it’s safe to blend.

   Time: PT2M

8. Blend to Fine Paste

   Transfer the soup to a blender or use an immersion blender. Blend until a smooth, fine puree is achieved.

   Time: PT2M

9. Strain

   Pass the blended soup through a fine mesh sieve or cheesecloth into a clean bowl, pressing gently to extract all liquid.

   Time: PT1M

10. Serve Warm

    Serve the soup warm (around 37‑40°C) to the baby. No added salt for infants under 1 year.

    Time: PT0M

    Temperature: Warm (37-40°C)

Nutrition Facts

Calories

45

Protein

3 g

Carbohydrates

6 g

Fat

2 g

Fiber

1 g