Lentil and Vegetable Broth Video by Tarla Dalal

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Lentil and vegetable broth is the ideal way to start a hearty meal; alternatively it's so jam-packed with the goodness of vegetables that it could even serve as a whole meal by itself!

Recipe Description for Lentil and Vegetable Broth, One Dish Meal

Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 4 servings
Show me for servings

Ingredients

2 tbsp yellow moong dal (split yellow gram)
1 1/2 cups roughly chopped tomatoes
2 tbsp oil
1/2 cup shredded cabbage
1/4 cup chopped celery (ajmoda)
1/2 cup finely chopped tomatoes
1/2 cup cooked rajma (kidney beans)
1/2 cup cooked macaroni
salt and freshly ground to taste

For The Garnish
4 tbsp grated processed cheese

For Serving
garlic bread

Method

Combine the roughly chopped tomatoes, yellow moong dal and 3 cups of water in a pressure cooker, mix well and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid.
Blend in a mixer to a smooth purée and then strain the mixture with help of a strainer. Keep aside.
Heat the oil in a kadhai, add the cabbage and sauté on a medium flame for ½ minute.
Add the celery, finely chopped tomatoes, mix well and cook on a medium flame for 1 minute.
Add the prepared tomato-dal mixture, rajma, macaroni, salt and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the pepper, mix well and cook on a medium flame for 1 minute.
Garnish with grated cheese and serve hot with garlic bread.