-
- Prep Time
- Minutes
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- Cook Time
- Minutes
-
- Serving
- 4
Ingredients: |
|
| Red Lentil (laal masoor) soaked | 2 table spoon |
| Chopped Onion (pyaaz) | 1 table spoon |
| Chopped mixed vegetable ( kati hui sabziyan) | 2 table spoon |
| Chopped Tomato (tamatar) | 1/2 cup |
| Garlic ginger (lahsun-adrak) | ½ tea spoon |
| Chilli powder (mirch) | 1/4 tea spoon |
| Salt | to taste |
| Lemon grass (fresh or dried) | 5-6 |
| Olive oil | 1 tea spoon |
| Lemon juice | 2 tea spoon |
| Curd (dahi) | 2 table spoon |
Instructions
- Heat oil in a large non-stick saucepan and add onion, garlic, ginger and chili and cook for 2 minutes more.
- Add chopped vegetables and lemon grass and further cook it for 2 minutes, stirring constantly.
- Put the lentils and tomatoes into the pan. Add 4 cups of water into the saucepan. Adjust the salt and bring it to boil on low flame.
- Simmer it for 30-40 minutes until the lentils are tender and the soup is thickened.
- Now grind the cooked mixture in grinder and again put it on flame. Boil it for 2 minutes and put the flame off.
- Add few drops of lemon juice and decorate it with swirl of curd and serve hot.
- Recipe Type : Low calorie, Low calorie soups
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