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

Ingredient Substitutions

• Instead of Ghee: Unsalted butter, vegetable oil (less flavor)
• Instead of Black Peppercorns: Ground black pepper (use less)
• Instead of Cumin Seeds: Ground cumin (use half amount)
• Instead of Onion: Shallot, Green onion (white part)
• Instead of Tomato: Tomato puree (1 tbsp)
• Instead of Turmeric Powder: Fresh turmeric (small piece)
• Instead of Salt: Sea salt (tiny pinch)
• Instead of Shevga (thin gram‑flour noodles): Broken vermicelli (no wheat)
• Instead of Moong Dal (split yellow): Toor dal (shorter cooking time)

Equipment Needed

• Pressure Cooker or Heavy‑Bottomed Pot
• Mixing Spoon
• Knife
• Cutting Board
• Blender or Hand Mixer
• Fine Mesh Sieve or Cheesecloth
• Measuring Spoons

Critical Steps — Do Not Skip

• Tempering ghee with peppercorns and cumin seeds
• Sautéing onion until translucent
• Cooking moong dal until fully soft
• Blending to a fine, smooth paste
• Straining to remove any coarse particles

Chef Tips from the Video

• Soak moong dal for at least 30 minutes to reduce cooking time and improve texture.
• Use fresh ghee for a richer flavor; avoid clarified butter with added salt.
• Strain the soup twice for an ultra‑smooth puree ideal for younger babies.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Freeze in portion‑size containers for up to 1 month.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the soup base and freeze in ice‑cube trays; blend fresh when needed.
• Soak the moong dal while you’re chopping vegetables to save time.

Frequently Asked Questions