Beetroot, Tomato, Bottle Gourd And Masoor Daal Soup Recipe

Cooking Directions

• STEP 1.1. Wash and peel the beetroot, tomato, and bottle gourd. Chop them into small pieces.
• STEP 2.2. Heat oil in a large pot and add cumin seeds. Let them splutter.
• STEP 3.3. Add chopped vegetables and sauté for a few minutes.
• STEP 4.4. Rinse the masoor daal and add it to the pot along with water, salt, turmeric powder, and red chili powder.
• STEP 5.5. Bring the soup to a boil and then reduce the heat. Cover and simmer for about 20-25 minutes or until the vegetables and daal are cooked through.
• STEP 6.6. Use an immersion blender or a regular blender to puree the soup until smooth.
• STEP 7.7. Adjust the consistency by adding more water if needed. Season with salt and pepper to taste.
• STEP 8.8. Serve the soup hot, garnished with fresh coriander leaves.
• STEP 9.9. This soup can be stored in the refrigerator for up to 3 days. Reheat before serving.

Cooking Tips

• To enhance the flavor, you can add a pinch of roasted cumin powder and a squeeze of lemon juice before serving.
• If you prefer a chunky soup, you can skip the blending step and serve it as is.
• Feel free to customize the spices according to your taste preferences.

Storage and Serving

• Store the leftover soup in an airtight container in the refrigerator.
• Reheat the soup on the stovetop or in the microwave before serving.
• Serve the soup as a light meal with a side of crusty bread or a salad.