Beetroot Soup

This is a simple comforting beetroot soup. I have already posted beetroot soup in my blog before. But, the only difference is in the type of lentils that I used and the way I cut the beetroot. The procedure is almost the same. This soup is very light and refreshing. It can be taken with piping hot rice or even on it's own. Either way, it is still the best, especially in rainy days. 

Beetroot Soup

Ingredients:

Medium sized onions : 2

Medium sized ripe tomatoes : 5

Medium sized beetroot : 1

Small green chilies : 3

Toor dal : 1/4 cup

Curry leaves : a sprig

Turmeric powder : 1/4 tsp

Water 4 cups or more

Salt : as needed 

To Temper :

Oil : 3 teaspoons

Cinnamon stick : 1 (3 inches long)

Cloves : 6

Star anise : 1

Fennel seeds : 1 tsp

Whole black peppercorns : 1/2 tsp

Method :

1. First, rinse the toor dal 3 times until the water is clear. Cook the washed dal by adding 1/4 teaspoon of turmeric powder and 1 teaspoon of vegetable oil. You can add 4 cups water to cook the dal. Then, mashed the dal. Excess dal water will be used as a stock in the soup.

2. In a pan, add 3 teaspoons of oil. After the oil is slightly hot, temper all the ingredients under "To Temper" section. The color of fennel seeds should change to light brown.

3. Then, fry sliced onions till translucent and immediately continue the frying process with slitted green chilies, curry leaves, roughly diced beetroot, finely chopped tomatoes and salt.

4. After the tomatoes turn mushy and well cooked, now mix cooked toor dal or lentils which has been mashed well and 4bcups of dal water or more if you want thinner soup.

5. Let it simmer for 15 minutes.

6. Switch off the flame and garnish with finely chopped coriander leaves.

Thank you

Abby