I’m trying to stick to my promise of healthy eating without compromising much on the taste and joy, it brings home. Beet root is available in India through out the year, though in winter we have access to its good green leaves. With multiple culinary usages in Indian vegetarian food preparation, beetroot also is a natural coloring agent, which makes it more desirable various festive food preparations.
Beetroot soup combined amalgamated with onion, garlic and lentils easy natural solution to beet the winter cold. It’s super food packed with vitamins, anti oxidants and low in fat.
We loved it’s appearance, taste and texture. I hope this would be a bon apetite to you too.
- 1 medium size beetroot
- 1 red onion
- 4 garlic cloves
- 3 tbsp split red gram/tur dal
- 1 tbsp lemon juice
- Salt to taste
- 2 cups water
Method – Pressure cook the tur dal and beetroot with its skin intact, up to 3 whistles. Once cooled, peel of the skin cut the beetroot into small cubes
Heat the water and add onion and garlic, boil the water until onion becomes tender (you may chop the onion for quick cooking)
Add all ingredients and finely grind it. Put the ground soup into a wok and bring it to boil.
Taste test and its ready to serve.
P.s – You may garnish with some roasted walnut and serve
Soak the dal atleast for fifteen minutes before cooking
Serves two. You multiply the quantity, if you wish to prepare in larger quantity.