Monday, February 18, 2013

Corn and Dal Soup Video by Tarla Dalal

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

Preparation Time: 
Cooking Time: 
Makes 4 servings


1 cup grated sweet corn kernels (makai ke dane)

1 tbsp yellow moong dal (split yellow gram)
1 tbsp butter
2 tbsp finely chopped onions
salt to taste
2 tbsp finely chopped tomatoes
1/2 cup shredded spinach (palak)
1 tbsp cornflour dissolved with 2 tbsp cold
1/2 tsp lemon juice
freshly ground black peppercorns to taste

  1. Combine the sweet corn, yellow moong dal and 2½ cups of water, mix well 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 kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
  4. Add the prepared corn-moong dal mixture, ¼ cup of water, salt, tomatoes and spinach, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  5. Add the cornflour-water mixture 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 hot.

Recipe Source: Corn and Dal Soup by Tarla Dalal

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