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Healthy recipe: Spiced beetroot and dal soup

Enjoy this Indian iron-rich hearty soup this monsoon.

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Written By: Bhakti Paun Sharma | Published : August 17, 2017 10:31 AM IST

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Have you experienced the craving to come back home and just settle on your couch with a bowl of a warm and hearty soup? A good soup recipe ensures it's high on nutrition and delectable for the taste buds. Chef Reetu Uday Kugaji, Chef, Mentor, Culinary Expert & Author, Hospitality and Food Consultant shares this scrumptious sweet beetroot soup recipe with the goodness of coconut milk tempered with mustard seeds, crushed cumin seeds, curry leaves and chopped coriander leaves. Beetroot not only helps fight anaemia and high BP but relieves fatigue too. Indian spices added to this soup provide the necessary heat to the body and resistance to infections during this season.

Preparation Time: 10 minutes

Cooking Time: 15 minutes

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Serves: 4

Ingredients and Quantity:

  • Beetroot, boiled, peeled and pureed 1 cups
  • Yellow Split Moong dal cooked and pureed- cup
  • Coconut milk, thick- 125 ml
  • Vegetable stock- 03 cups/ or more as desired.
  • Salt to taste

For the tempering:

  • Extra Virgin Olive Oil- tbsp.
  • Mustard seeds- 1 tsp
  • Cumin, crushed-01 tsp.
  • Curry Leaves, chopped- 01 sprig
  • Cilantro, chopped- 02 tsp
  • Curry powder, mixed in little water- tsp
  • Cashew nuts, roughly chopped- 02 tsp.

Method:

  1. In a medium pot, add Beetroot and dal puree with 03 cups of vegetable stock.
  2. Bring to a boil, simmer until a little thick. Add salt to taste.
  3. Simmer, add coconut milk.
  4. Whisk. Remove from the flame. Pour the soup into 04 soup bowls.
  5. In a non-stick pan add oil. Add mustard seeds, let them splutter, add cumin, curry leaves, cilantro, curry powder, mix well. Saut for a minute ensuring that the tempering does not burn add roughly chopped cashew nuts.
  6. Pour the tempering over the soup which is already served in soup bowls and serve hot.

Chef Tips:

You may add a little grated ginger in the tempering to further enhance the flavour of the soup.

Image Source: Chef Reetu Uday Kugaji

Bhakti Paun Sharma

Bhakti Paun Sharma

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