Serving:4 |Type:Veg- Soup
Ingredients:
| Beet-Root(diced) | -1 cup |
| Onion(diced) | -½ cup |
| Tomato(diced) | -½ cup |
| Green Chili(slit) | -2 or 3 |
| Turmeric | -pinch |
| Salt | -to taste |
| Water | -3 cups |
| Thoor Dhal(cooked) | -2tbsp |
| Milk | -¼ cup |
| Coriander Leaves | -1tbsp |
Seasoning:
| Ghee or Oil | -1tsp |
| Sombu | -¼tsp |
| Whole Pepper | -½tsp |
| Cumin | -¼tsp |
| Bay Leaves | -1 |
| Cinnamon | -1 inch |
| Kal Pasi | -few |
| Cloves,red chili | -1 |
| Curry Leaves | -few |
Method:
- Peel the skin and dice the beet root .
- Take the pressure cooker pour 2 cups of water and add onion, tomato, beet root, green chili, salt and turmeric cook until 2whistles come and simmer for 3 minutes then turn off the stove.
- Cool down the cooker then open it. Add remaining water into the soup.
- Take ¾ of the cooked vegetables grind it into a coarse paste.
- Then add it into the soup boil it with cooked dhal for 5 minutes.
- Take a pan heat with ghee or oil add seasonings fry without burning.
- Then add it into the soup.
- Then turn off the stove.
- Garnish with coriander leaves.
- Before serving add the milk for creaminess.
Note:
- If you want you can reduce the chili.
- If you want more spicy you can add the pepper powder while serving.
- Instead of cooked thoor dhal you can use cooked pasipparuppu(mung dhal)
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