A thick and creamy soup that's satiating and will also pamper your taste buds. The daal, tomatoes and onion based stock lends a creamy texture and the sautéed vegetables add that necessary crunch. Feel free to choose any fresh vegetables of your choice if cabbage or spinach are not your favorites. Serve hot with Celery Garlic Toasts.
Ingredients
2 tablespoons yellow moong daal (split yellow gram),
washed
2 onions
2 large tomatoes
For the topping
1 onion, chopped
1/3 cup cabbage, shredded
1/3 cup spinach, chopped
2 tablespoons baked beans or tomato ketchup
1 tomato, finely chopped
1½ teaspoons oil
Salt and pepper to taste
Method
For the stock:
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Cut the onions and tomatoes into big pieces.
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Add the moong dal and 4½ cups of water and cook in a pressure cooker.
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When cool, blend in a liquidizer and keep aside.
For the soup:
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Heat the oil and sauté the onion for 1 minute.
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Add the cabbage and spinach and sauté again for 1 minute.
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Add the stock and simmer for 10 minutes.
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Add the beans, tomato, salt and pepper and bring to a boil.
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Serve hot, with Celery Garlic Toasts.
