1 onion and garlic each (both finely chopped), 1 tbsp Weikfield Corn Flour (make a paste using a little water), 5 g celery, 1 tsp cumin seeds, 1 cinnamon stick, 10 g French beans and 15 g broccoli (both chopped), 150 g masoor dal, 1¼ lt vegetable stock, ½ tsp green coriander (finely chopped), 10 g whipped curd, 1 tbsp olive oil


  • Pressure cook the masoor dal and mash it nicely.
  • Heat olive oil in a pan.
  • Add the cumin seeds, cinnamon, onion and garlic and sauté till golden brown in colour.
  • Add the celery and other vegetables and cook till soft.
  • Mix in the mashed dal and vegetable stock and cook for 3-4 minutes.
  • Now mix the coriander and curd separately in a bowl.
  • Remove the celery from the lentil soup and blend in a blender.
  • Again add the celery paste in the pan, mix the remaining spices and Weikfield Corn Flour.
  • Boil on low heat for 5-6 minutes.
  • Remove from heat and serve after dressing with green coriander and curd mixture.
Picture & Recipe Courtesy: Meri Saheli

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