Corn and Dal Soup Video by Tarla Dalal

Corn and Dal Soup Video by Tarla Dalal

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Colourful and tasty. If fresh corn is not available, use one small can of corn instead.


Recipe Description for Corn Tomato and Spinach Soup

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


For Corn , Tomato and Spinach Soup
1 cup grated sweet corn kernels (makai ke dane)
1/2 cup finely chopped tomatoes
1/4 cup shredded spinach (palak)
1 tbsp yellow moong dal (split yellow gram)
1 tbsp butter
2 tbsp finely chopped onions
salt to taste
1 tbsp cornflour dissolved with 2 tbsp cold water
1/2 tsp lemon juice
freshly ground black pepper (kalimirch) to taste


For corn, tomato and spinach soup

  1. To 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.
  2. Allow the steam to escape before opening the lid. Keep aside.
  3. Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
  4. 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.
  5. Add the cornflour-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
  6. Add the lemon juice and pepper powder and mix well.
  7. 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 KhanaBuy this cookbook

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