Hearty Chicken Veggie Egg Soup with Moong Dal Dosa and Pink Peanut Chutney

A warming chicken broth packed with colorful vegetables and softly poached eggs, served alongside crispy moong dal dosas and a vibrant pink peanut chutney for a flavorful, wholesome meal.

Steps

Soup Preparation: 1. Heat olive oil in a pot and sauté onion and garlic until fragrant. 2. Add carrots, green beans, and tomatoes; cook for 3-4 minutes. 3. Pour in chicken broth, season with salt, pepper, and red chili flakes. Simmer for 10 minutes. 4. Crack the egg into the simmering soup and poach gently until the white is set. 5. Remove from heat and keep warm. Moong Dal Dosa Preparation: 1. Drain soaked moong dal and grind with green chili, ginger, and salt to a smooth batter adding little water if needed. 2. Heat a non-stick pan and pour a ladle of batter, spreading it thin. 3. Drizzle oil around edges and cook until golden and crispy on both sides. Repeat for 2 dosas. Pink Peanut Chutney Preparation: 1. Grind roasted peanuts, soaked red chilies, grated beetroot, garlic, and salt with water to smooth paste. 2. Heat oil in a small pan, add mustard seeds and curry leaves until splutter. 3. Pour this tempering over the chutney and mix well. Serving: Serve the hot chicken vegetable egg soup alongside the crispy Moong dal dosas with a side of pink peanut chutney.

For Soup: - 1 cup chicken broth - 1/4 cup diced carrots - 1/4 cup chopped green beans - 1/4 cup chopped tomatoes - 1 small onion, finely chopped - 1 garlic clove, minced - 1 egg - 1 tsp olive oil - Salt and pepper to taste - 1/4 tsp red chili flakes For Moong Dal Dosa (Pesaratu): - 1/2 cup moong dal (yellow split gram), soaked for 3-4 hours - 1 small green chili - 1/2 inch ginger piece - Salt to taste - Oil for cooking For Pink Peanut Chutney: - 1/4 cup roasted peanuts - 3 dried red chilies, soaked - 1 small beetroot (boiled and grated) - 1 garlic clove - Salt to taste - Water as needed - 1 tsp oil - 1/2 tsp mustard seeds - A few curry leaves