Fertility-Boosting Shatavari Asparagus Dal Soup
Shatavari is known for its properties to improve reproductive health and increase fertility in both men and women. Asparagus and tur dal make this soup high in fiber, aiding in digestion.
1 cup
For 4 people
Difficulty
Easy
Taste
Unknown
Health Benefits
Enhances Fertility: Supports reproductive health thanks to Shatavari.
Nutrient-Rich: Provides a good source of iron and protein.
Heart Healthy: Low in cholesterol and saturated fats.
Digestive Support: High fiber content promotes gut health.
Immunity Boost: Rich in vitamins and antioxidants that strengthen the immune system.
210 kcal
in 183g
Protein:
12g
Fats:
5g
Carbs:
30g
Cholesterol:
10mg
Sodium, Na:
300mg
Potassium, K:
550mg
In the realm of traditional Ayurvedic remedies, Shatavari (asparagus) has been celebrated for its profound health benefits, particularly in enhancing fertility. Our Shatavari Asparagus Dal Soup marries the nutritive power of Shatavari with the heartiness of tur dal to create a comforting soup that's not just delicious but also beneficial for your well-being. Perfect for anyone looking to enrich their diet with a fertility-boosting meal, this soup is a wholesome delight that's easy to prepare and satisfying to the soul.
Ingredients
4
half cup Tur dal
1 tablespoon Ghee
quarter teaspoon Hing
1 teaspoon Mustard seeds
1 teaspoon Cumin seeds
1 Stick Stick cinnamon
1 piece Star anise
1 piece Bay leaf
4 pieces Black Peppercorns
1 tablespoon Ginger, Chopped
2 pieces Green chillies, Chopped
1 piece Tomato, Chopped
half cup Asparagus, Chopped
2 & half cups Water
Salt as per taste
half teaspoon Turmeric
Tips
Garnish with fresh cilantro or a squeeze of lemon for an extra zing.
Directions
Prepare the Ingredients: Begin by soaking the tur dal in water for about 2 hours.
Temper Spices: Heat ghee in a pressure cooker over medium heat. Add hing, mustard seeds, cumin seeds, cinnamon stick, star anise, bay leaf, and black peppercorns. Sauté until the seeds start to pop.
Sauté Veggies: Add chopped ginger and green chillies. Stir in turmeric powder and continue to sauté for a minute. Add chopped tomatoes and salt, and cook until tomatoes soften.
Cook the Dal: Add the chopped asparagus and soaked tur dal to the cooker. Pour in water and mix well.
Pressure Cook: Secure the lid of the pressure cooker and cook for about 3 whistles, which should take around 20 minutes.
Ready to Serve: Allow the pressure to release naturally before opening the lid. Stir the soup well and serve hot. It can be enjoyed with rice or as a standalone soup.
Notes
Individuals allergic to asparagus or legumes should avoid this soup. It's also not recommended for those with kidney issues due to its high purine content.
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