Tamarind Scented Vegetables Soup Recipe

About this recipe

This Tamarind Scented Vegetable Soup is a delightful, comforting dish rooted in Filipino flavors and perfectly tailored for Jain and diabetic-friendly diets. The tangy tamarind base pairs beautifully with fresh, garden-picked vegetables, creating a vibrant and satisfying soup that is both wholesome and budget-friendly. This recipe avoids root vegetables and uses above-ground produce, lentils, and aromatic spices to deliver a hearty meal that’s perfect for any occasion. Whether you’re seeking a light yet flavorful starter or a cozy main course, this soup is guaranteed to please a crowd while meeting dietary preferences. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 1 pc (approx. 500 g to 800 g) Cabbage
• 250 g French Beans
• 100 g Tamarind Paste
• 500 g Tomato - Hybrid
• 2 pcs Zucchini
• 1 kg Bell Peppers
• 100 g Hing Khoda
• 100 g Tamarind
• 1 l Rice Bran Oil
• 500 ml Water
• 1 kg Yellow Moong Dal
• 100 g Jeera
• 100 g Yellow Mustard Seeds
• 20 g Turmeric Powder
• - Coriander Powder
• 100 g Salt

Instructions

1. 1. Wash and soak the yellow moong dal in water for 15 minutes, then drain and set aside.
2. 2. Heat oil in a large pot over medium heat. Add cumin seeds, mustard seeds, and asafoetida, and let them crackle for about 30 seconds.
3. 3. Add chopped tomatoes and cook for 5-7 minutes until softened, stirring occasionally. Add turmeric powder and coriander powder, and mix well.
4. 4. Stir in the soaked yellow moong dal, followed by tamarind pulp. Cook for 5 minutes, allowing the flavors to meld.
5. 5. Add the chopped green beans, zucchini, bell peppers, and cabbage to the pot. Mix well and season with salt to taste.
6. 6. Pour in enough water to cover the vegetables and bring the soup to a boil. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the vegetables are tender and the dal is cooked through.
7. 7. Taste and adjust seasoning if needed. Garnish with fresh coriander leaves before serving hot.