Corn, Tomato and Spinach Soup

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 servings
Ingredients

• 1 cup grated sweet corn
• 1/2 cup finely chopped tomatoes
• 1/4 cup shredded spinach (palak)
• 1 tbsp yellow moong dal (split yellow gram)
• 1 tbsp butter
• 2 tbsp finely chopped onions
• salt to taste
• 1 tbsp cornflour dissolved with 2 tbsp cold water
• 1/2 tsp lemon juice
• freshly ground black peppercorns (kalimirch) to taste

Method

1. Combine the sweet corn, yellow moong dal and 2½ cups of water in a pressure cooker 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 non-stick pan, 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, tomatoes spinach and salt mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
5. Add the cornflour-water mixture, mix well 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.