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Chawli and Beetroot Soup
Tarla Dalal
06 December, 2024
Table of Content
A unique garnish of finely chopped onions and tomatoes imparts an interesting mouth-feel to the Chawli and Beetroot Soup, and gives it a zesty flavour too. Garnish this soup just before serving so that the veggies retain their crunch.
Tags
Preparation Time
10 Mins
Cooking Time
26 Mins
Total Time
36 Mins
Makes
4 servings
Ingredients
Main Ingredients
1 1/4 cups soaked chawli (cow pea / lobhia)
1/2 cup roughly chopped beetroot
1 tbsp roughly chopped garlic (lehsun)
salt and to taste
For The Garnish
1/4 cup finely chopped onion
1/4 cup finely chopped tomato
1/4 cup boiled chawli (cow pea / lobhia)
Method
- Combine the chawli, beetroot, garlic and 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.
- Allow the steam to escape before opening the lid.
- Cool slightly and blend in a mixer till smooth.
- Transfer the chawli-beetroot mixture into a deep non-stick pan, add the salt, pepper and 1½ cups of water, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
- Serve hot garnished with onions, tomatoes and chawli.
Chawli and Beetroot Soup recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 85 cal |
| Protein | 6.2 g |
| Carbohydrates | 14.3 g |
| Fiber | 4.3 g |
| Fat | 0.3 g |
| Cholesterol | 0 mg |
| Sodium | 11.3 mg |
Click here to view Calories for Chawli and Beetroot Soup
The Nutrient info is complete
n_katira
March 13, 2025, midnight
I love trying different recipes and this is one such recipe with a very unusual combination of ingredients. Simple to make this recipe was loved by one and all in my family.
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