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PrintBEETROOT SOUP
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- The Tempering: Put the oil in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the seeds and dhal are brown.
- Add the onions, tomatoes and green chili. Stir and cook for a few minutes.
- Blend in the beetroots and remaining turmeric powder.
- Add in the cooked dhal and cups of warm water mix gently and let it come to a boil.
- Sprinkle cumin powder into the pan and adjust seasoning with salt, stir well. Cook uncovered till the dhal comes to a boil.
- Simmer to low flame till the beetroots are tender. Remove from heat and serve hot.
INGREDIENTS
- 40 grams toor dhal, washed, drained and cooked to creamy consistency
- 30 grams finely sliced onions
- 30 grams finely sliced beetroots
- ½ finely chopped tomatoes
- ½ teaspoon turmeric powder
- 1 green chili, halved
- Salt, to taste
- ½ teaspoon cumin powder
Tempering
- 1 tablespoon Cooking oil
- ¼ teaspoon fennel seeds
- 1 tablespoon ghee
- 4 cinnamon sticks
- 1 bay leaf
- ¼ teaspoon cumin seeds
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