Beetroot: 2 (peel and slice into long piece)
Onion: 2 (slice into long piece)
Tomato: 3 (slice into long piece)
Toor Dal Stock: 5 cups
For Masala:
Green Chilly: 2
Coriander leaves: 1 bunch
Garlic: 4 cloves
Ginger: 1” piece
Curry leaves: Small amount
Salt: to taste
Seasoning:
Olive oil: 1 tsp
Pepper: 1 tsp
Aniseed: ½ tsp
Biryani leaves: 2
Method:
Take all Masala ingredients and grind them into paste. Heat oil in a cooker adds pepper, aniseed and fry. Add masala stir in 2 minutes, then add beetroot, onion and tomato. Add stock of toor dal and salt. Cook till the vegetables become soft. Blend in a blender then strain the soup. Serve hot.