Soups

Ingredients to Serve 4

• 2 Cups Drumsticks, cut into 2” pieces
• 1 TSP Butter
• 1/2 cup roughly Chopped Onions
• 1/2 cup roughly Chopped Potatoes
• 1/2 cup milk
• Salt and Freshly ground Black Pepper (kalimirch)to taste

Method 

1. Heat the butter in a pressure cooker, add the drumsticks, onions and potatoes and sauté on a medium flame for 2 minutes.
2. Add 2 cups of water mix well and pressure cook for 3 whistles.
3. Allow the steam to escape before opening the lid.
4. Blend the mixture along with the milk and 1½ cups of water in a mixer till smooth.
5. Strain the mixture using a strainer.
6. Transfer the mixture into a deep non-stick pan, add salt and pepper, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
7. Serve Hot
   
   

Source: Tarla Dalal

URL: https://www.tarladalal.com/Drumstick–Soup-Veg-Drumstick-Soup-40635r

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Ingredients to Serve 6

• 1 1/2 TBSP finely Chopped Garlic (Lehsun)
• 1/2 Cup Masoor Dal (Split red Lentil) , washed and drained
• 3/4 cup Chopped Tomatoes
• 2 TSP Oil
• 1/2 Cup thinly Sliced Onions
• 1/2 TSP Chi
• 2 TSP Lemon Juice

Method 

1. Heat the oil in a pressure cooker, add the garlic and sauté on a medium flame for a few seconds.
2. Add the onions and sauté on a medium flame for 1 to 2 minutes.
3. Add the tomatoes and chilli powder, mix well and cook on a medium flame for 1 to 2 minutes while stirring occasionally.
4. Add the Masoor dal, salt and 2 cups of water, mix well and pressure cook for 3 whistles.
5. Allow the steam to escape before opening the lid. Keep aside to cool.
6. Once cooled, blend in a mixer to a smooth purée.
7. Transfer the purée into a deep non-stick pan, add 2 cups of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
8. Add the lemon juice and mix well.
9. Serve Hot.
   
   

Source: Tarla Dalal

URL: https://www.tarladalal.com/garlicky-lentil-and-tomato-soup-32986r

Video Demonstration: https://www.youtube.com/watch?v=dOZLdeupaFY

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Ingredients to Serve 4

• 1/2 Cup Moong (Whole green gram)
• 1 TSP Oil
• 1/4 TSP Cumin Seeds (Jeera)
• 4 to 5 Curry Leaves (Kadi Patta)
• 1/4 TSP Asafoetida (Hing)
• Salt to taste
• 2 TSP Lemon Juice

For The Garnish
2 TBSP finely Chopped Coriander (Dhania)

Method 

1. Clean and wash the moong, add 5 cups of water and pressure cook for 3 to 4 whistles.
2. Allow the steam to escape before opening the lid.
3. Heat the oil in a deep non-stick pan and add the cumin seeds.
4. When the seeds crackle, add the curry leaves, asafoetida and moong(along with water), mix well and bring to boil
5. Add the lemon juice and mix well. Serve hot garnished with coriander.

Source:  Tarla Dalal

URL: https://www.tarladalal.com/Nourishing-Moong-Soup-(-Weight-Loss-After-Pregnancy-)-33012r

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Ingredients to Serve 6

• 1/2 cup soaked and Boiled Rajma (Kidney Beans)
• 1 cup Shredded Spinach (Palak)
• 1/2 TBSP Oil
• 2 TBSP finely Chopped Onions
• Salt to taste
• 1 TSP finely Chopped Garlic (Lehsun)
• 1 1/2 TSP Dried Oregano
• 1 TSP Dry Red Chilli flakes (Paprika)
• 2 TBSP Tomato Puree
  
  

Method 

1. Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
2. Add the spinach, salt and pepper and sauté on a medium flame for another 1 to 2 minutes.
3. Add the garlic, oregano and dry red chilli flakes and sauté on a medium flame for 1 more minute.
4. Add the rajma and 4 cups of water, mix well and bring it to boil (approx. 4 minutes).
5. Lower the flame and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
6. Add the tomato purée, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
   
   

Source:  Tarla Dalal

URL: https://www.tarladalal.com/rajma-and-spinach-soup–soups-and-salads-recipe–33969r

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Ingredients to Serve 6

• 1 TBSP Oil
• 1/4 Cup Chopped Onions
• 2 Bay Leaves
• 1/4 Cup Chopped French Beans
• 1/4 Cup Carrot Cubes
• 1/4 Cup Potato Cubes
• 1/4 Cup Cauliflower Florets
• 3/4 cup Shredded Cabbage
• 1/4 cup deseeded Tomato Cubes
• 1 Vegetarian Seasoning Cube, powdered
• Salt and Freshly Ground Black Pepper (Kalimirch) to taste

For The Garnish

2 TBSP finely Chopped Parsley

Method

1. Heat the oil in a deep non-stick pan, add the onions and bay leaves and sauté on a medium flame for 1 minute.
2. Add the french beans, carrots, potatoes and cauliflower and sauté on a medium flame for 2 to 3 minutes.
3. Add 4 cups of water, mix well and cook on a medium flame for 20 minutes, while stirring occasionally.
4. Add the cabbage, tomatoes, seasoning powder, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
5. Serve hot garnished with parsley.
   
   

Source: Tarla Dalal

URL: https://www.tarladalal.com/Winter-Vegetable-Soup-(-Soups-and-Salads-Recipe-)-352r

Video Demonstration: https://www.youtube.com/watch?v=XXmpREQR0rg&t=2s

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