Crunchy Beetroot & Masoor dal soup

This nutritious soup is easy to prepare and is very filling too. It is crunchy because it has very small chunks of beetroot and onion that is not completely blended. Try it out! One heavy serving of this soup can even replace a light dinner and it is highly nutritious.

This recipe serves 3.

Ingredients:
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• Beetroot  -   3 medium sized
• Carrots    -   1 medium sized
• Masoor dal  -  1/4 cup
• Salt             -   to taste
• Onion         -   1 finely chopped
• Butter         -   1 tsp (add more for richness)
• Crushed Peppercorns    -  4 to 6 ( according to taste)

Method:

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• Peel off the skin and chop beetroots & carrots into very tiny pieces.
• Wash and add the masoor dal to the chopped slices.
• Add water sufficient enough to cook the veggies and dal.
• With the required salt, pressure cook the mixture.
• With a hand blender / mixer,  blend the cooked vegetables.( If you use a mixer, cool the mixture to room temperature and then blend)
• Do not blend it completely. Just pulse twice/ thrice leaving tiny chunks of beetroot.
• Add little water if it is too thick. Warm it again if it not hot.
• In a kadai, add butter,finely chopped onions and crushed pepper.
• Saute till the onions turn light brown.Adjust salt and pepper according to your taste.
• Garnish the soup with the sauteed onions.

Serve hot.