A classic tomato soup can be India-nised and turned healthy by adding moong daal. We like such tricks. Although you will skip the cream, you will not miss out on the creamy texture. Just one teaspoon of butter will ensure that there are no calorie complaints. This low-calorie soup is a fitting dinner accompaniment when hunger strikes.
Ingredients:
5 cups roughly chopped tomatoes
1/4 cup yellow moong dal (split yellow gram) , washed
1 tsp low-fat butter
1/2 cup finely chopped onions
2 tsp sugar
1/2 cup low-fat milk (99.7% fat-free)
Salt to taste
1 tsp freshly ground black pepper
Method:
- Add four cups of water along with tomatoes and moong dal in a deep kadhai and cook on a medium flame for 8 to 10 minutes or till the tomatoes are soft, while stirring occasionally.
- Remove from the flame and allow it to cool.
- Once cooled, blend in a mixer to a smooth pureé. Do not stain and keep aside.
- Heat the butter in a deep kadhai, add the onions, mix well and saute on a medium flame for 3 to 4 minutes or till the onions turn light brown in colour.
- Add the tomato pureé, sugar, low-fat milk, salt and pepper, mix well and bring to boil, while stirring occasionally.
- Once boiled, allow it to simmer for 5 minutes.
- Serve hot.
Here’s the video from Tarla Dalal’s kitchen:
Recipe courtesy: Healthy Tomato Soup by Tarla Dalal.com
Image courtesy: © Thinkstock Photos/ Getty Images
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