Beetroot Lentil Clear Soup

Whenever I cook beetroot I am reminded of my mom , who used to try various methods to push this vegetable into our stomach. ;). Beetroot poriyal/masala dint work, due to its inherent sweet taste. I somehow never like the sweet-spice combination in any kind of dish. It has to be either completely sweet or completely spicy. So then came the beetroot soup that my mom created. The color of the soup would be so inviting, and it would be a clear soup mixed with lentils , and it would taste good.
So this became a regular almost every weekend. On Saturdays around 11.00 am, we take a glass of this soup as an appetizer. Some times, I also mix this with rice and have it as a meal with some potato chips on the side.

Beetroot lentil Soup

Ingredients

Serves - makes about 4 glasses
Spice Level - Moderately Spicy

Beetroot - 2 , cut into medium sized pieces
Onion  - 1 Chopped well,
Tomato -1  Large, chopped well
Green chilli - 3-4, slit lengthwise
Curry Leaves - 2 Sprig
Toor dal - 1/3 Cup
Turmeric - 1/2 tspn
Jeera - 1 tspn
Water - 3 cups.

Method

Take a pressure cooker and dump all the ingredients. Pressure cook for 15 minutes. Switch off flame. Let the cooker cool. Once its cooled down, boil the soup, add the required salt. Add pepper powder if needed to increase spice level. Boil for 3-4 more minutes.

Pour in a glass and serve with beetroot piece topped on it. :). It cant get more simple than this . ;)


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