Spicy Ginger Lemon Soopa

by Pritya Books on September 14, 2011

GINGER, as our elders have reiterated many times, is rich in its medicinal properties. It is applied as a paste to the temples to relieve headache, and consumed when suffering from the common cold. In many Indian households, it is routinely added to tea along with cardamom to make “Masala Chai” – a spicy variation of the popular beverage tea. Ginger with lemon and black salt is also used for nausea.

Here, we share a recipe of Soopa (which is the Sanskrit term for Soup) from Sukham Ayu, our vegetarian Ayurvedic cookbook. In this recipe, ginger is used along with lemon to make a delicious and spicy Ginger Lemon Soopa.


    Spicy Ginger Lemon Soopa

  • Split red or green gram ¼ cup
  • Ginger 2 inch piece, crushed
  • Green chillies 2, slit
  • Turmeric powder a pinch
  • Coriander leaves 1 tsp, chopped fine
  • Fresh lemon juice 1 tbsp
  • Powdered rock salt to taste

The tempering:

  • Cow’s ghee 1 tsp
  • Mustard seeds ½ tsp
  • Cumin seeds ½ tsp
  • Asafoetida powder a pinch
  • Curry leaves 7-8


  1. Pressure-cook the red gram to a soft consistency. Alternately, soak the gram in warm water for half an hour, strain and boil in 1 cup water in an open pan until soft. The gram need not be mashed or churned.
  2. Add chillies, crushed ginger, turmeric powder, rock salt and 2 cups water and allow to simmer for 5-7 minutes. Strain and set aside.
  3. In a wok, heat ghee for tempering and pop the mustard. Reduce flame and add the cumin, asafoetida and curry leaves. Pour this tempering into the simmering soup. Switch off flame and flavour with lemon juice and coriander leaves.

Many bloggers have tried this recipe adding their special touch. Do check out Mahanandi and Tongue Ticklers to read about their experience with the recipe. You could also check out our post where we shared about a meal cooked by cookbook author Ammini Ramachandran and how she used ginger lemon soopa as starter. Click here to read the post.

More about GINGER from Sukham Ayu:

A sharp flavouring agent in many dishes, GINGER has a pungent essence and sweet post-digestive effect. Unctuous and hot in potency, it mitigates vata and kapha and is an effective purgative, relieving constipation, nausea and abdominal pain. Its sharpness and heating qualities can be handled by pittas only in moderation. Chewing on a teaspoonful of crushed ginger and salt before a meal, stimulates digestive fire and enhances taste. However, consuming fresh ginger is not advisable for those suffering from blood disorders, ulcers, acidity and fever. It is also better avoided during summer and autumn seasons.

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{ 1 comment… read it below or add one }

Ram September 15, 2011 at 9:53 am

This seems to be a really appetizing. With the addition of Dal it might be quite wholesome by itself. Look forward to trying it out one of these days when in mood for a light dinner.


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