You are here: Home > Videos > Course > Soups > Soups Thick / Creamy Indian Soups > Corn and Dal Soup Video by Tarla Dalal Corn and Dal Soup Video by Tarla Dalal Viewed 16705 times Colourful and tasty. If fresh corn is not available, use one small can of corn instead. Tweet Recipe Description for Corn Tomato and Spinach Soup Preparation Time: 10 minsCooking Time: 20 mins Makes 4 servings Show me for servings Ingredients For Corn , Tomato and Spinach Soup1 cup grated sweet corn kernels (makai ke dane)1/2 cup finely chopped tomatoes1/4 cup shredded spinach (palak)1 tbsp yellow moong dal (split yellow gram)1 tbsp butter2 tbsp finely chopped onions salt to taste1 tbsp cornflour dissolved with 2 tbsp cold water1/2 tsp lemon juice freshly ground black pepper (kalimirch) to taste Method For corn, tomato and spinach soupTo make {span class="bold1"}corn, tomato and spinach soup{/span}, combine the sweet corn, yellow moong dal and 2½ cups of water in a pressure cooker and pressure cook for 2 whistles.Allow the steam to escape before opening the lid. Keep aside.Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.Add the prepared corn-moong dal mixture, 1/2 cup of water, tomatoes, spinach and salt mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add the cornflour-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.Add the lemon juice and pepper powder and mix well.Serve the {span class="bold1"}corn, tomato and spinach soup{/span} hot. See step by step images of Corn Tomato and Spinach Soup recipe RECIPE SOURCE : Desi Khana