Beetroot Chopped 3/4 cup or 1 small beetroot Garlic pods 4 Onion 1 Butter or Olive oil 3 tsp Fresh cream 1-2 tblsp Pepper powder as needed Salt to taste Bay leaf 1 Yellow moong dal 1 tblsp
Peel the skin of the beetroot and chop them roughly. I just chopped them finely. Take out the skin of the garlic and chop the onions roughly. In a pressure cooker, add butter or oil. I used butter. I did in the pan first and then transferred to cooker. As the beetrot was dark in side the cooker i couldn’t capture it well, so i did thsi only for pictures. You can do the entire cooking in pressure cooker itself. Add the bay leaf, onions and garlic.
Add the chopped beetroot to this after onions turns nice brown colour. Saute for 5 minutes on high heat stirring continuously. Lower the flame and add the moong dal.
Add 2 cups of a water and pressure cook till 3 whistles.
The beetroot must have cooked and will be soft now.
Allow this to cool. Take out he water , reserve this to add it to the soup later. Discard the bay leaf. Grind the rest of the chunks.
Add the beetroot puree and the cooked water to this.
Add 1 more cup of water to adjust the consistency.Let this boil for 5-7 minutes in a medium flame.
Add the salt and pepper powder.Switch it off and add the fresh cream. Mix well.
Serve the soup hot.
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