Why recepie famous for?
Both masoor dal and spinach being rich in iron, this soup helps to increase haemoglobin, which is responsible for carrying nutrients and oxygen to all parts of our body. Lemon juice being a good source of vitamin C improves the absorption of iron. Tomatoes, on the other hand, are burgeoning with vitamins A and C, which are potent antioxidants that rid our body of harmful free radicals.
Ingredients
3/4 cup masoor dal (split red lentil)
1 tbsp oil
1/2 cup sliced onions
1 tbsp roughly chopped garlic (lehsun)
1 1/2 cups roughly chopped tomatoes
1/2 tsp chilli powder
2 tsp curry powder
salt to taste
1/2 cup chopped spinach (palak)
2 tsp lemon juice
Instructions
Heat the oil in a pressure cooker, add the onions and garlic and sauté on a medium flame for 1 minute.
Add the tomatoes, masoor dal, chilli powder, curry powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the spinach, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Add 2 cups of water, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.
Cool completely and blend in a mixer till smooth using 3/4 cup of water.
Transfer the mixture into a deep non-stick pan and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the lemon juice and mix well.
Serve hot
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