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Beetroot Moong Soup
- 60 gm Green Moong
- 120 gm Beetroot (peeled)
- 8 gms Ginger (~ 1 tsp)
- 1 knorr stock cube
- Salt, Red chilly powder, Turmeric, Cumin seeds, Hing
- 8 gms Ghee
Cube the beetroot and grind using a blender to bits or fine grate using a grater.
Presoak the moong for atleast 2 hours.
Now in a pressure pot add in ghee and place on low flame add in cumin & hing let it crackle.
Next add in grated beets along with ginger and saute for 2-3 mins. Drain the excess water and add in pre soaked moong to the pot.
Add in knorr stock cube. Approx 750 ml of water. Spices & salt as per taste.
Pressure cook for 3 whistles. Then turn off wait till pressure releases.
Serve hot with a protein side to complete the meal.