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.
Chawli and Beetroot Soup recipe - How to make Chawli and Beetroot Soup
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
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.
| Energy | 85 cal |
| Protein | 6.2 g |
| Carbohydrates | 14.3 g |
| Fiber | 4.3 g |
| Fat | 0.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 0.9 mg |
| Folic Acid | 33.2 mcg |
| Calcium | 20.9 mg |
| Iron | 2.3 mg |
| Magnesium | 58 mg |
| Phosphorus | 108.6 mg |
| Sodium | 11.3 mg |
| Potassium | 286.7 mg |
| Zinc | 1.2 mg |
I love trying different recipes and this is one such recipe with a very unusual combination of ingredients. Simple to make this recipe was loved by one and all in my family.