Chawli and Beetroot Soup
by Tarla Dalal

This unusual soup, which combines chawli and beetroot, is an interesting way to include nutrient-rich chawli in your diet. Its flavour is beautifully balanced by sweet beetroot, making it very appealing.

A unique garnish of finely chopped onions and tomatoes imparts an interesting mouth-feel to the Chawli and Beetroot Soup, and gives it a zesty flavour too. Garnish this soup just before serving so that the veggies retain their crunch.

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Chawli and Beetroot Soup recipe - How to make Chawli and Beetroot Soup

1 1/4 cups soaked chawli (cow pea / lobhia)
1/2 cup roughly chopped beetroot
1 tbsp roughly chopped garlic (lehsun)
salt and to taste

For The Garnish
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
1/4 cup soaked and cooked chawli (cow pea / lobhia)

Method

Combine the chawli, beetroot, garlic and 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.
Allow the steam to escape before opening the lid.
Cool slightly and blend in a mixer till smooth.
Transfer the chawli-beetroot mixture into a deep non-stick pan, add the salt, pepper and 1½ cups of water, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
Serve hot garnished with onions, tomatoes and chawli.