This recipe is simple and healthy. Pigeon peas are low in carbs and high in protein, while beets are rich in vitamins, minerals, and organic compounds like carotenoids, lutein/zeaxanthin, glycine, betaine, dietary fiber, vitamin C, magnesium, iron, copper, and phosphorus. Beets are also being a source of beneficial flavonoids called anthocyanins. They are very low in calories, with no cholesterol, but they do have the highest sugar content of all vegetables.
I always prefer simple authentic recipes at home. And when you have a hard time making your toddler eat vegetables and lentils, this soup is an ideal option. Spices are known for their anti-oxidant and disease fighting properties since ages. The combination of spices in this delicious soup makes it’s healthier and an ideal weight loss choice. It provides all essential nutrients and is low in calories.
The spices added here are mild in flavor and the vegetable used is available throughout the seasons. Preparing food with quality ingredients and making it from scratch feeds your body and soul. It takes only 15 minutes to cook this super-simple yummy, recipe. Serves: 4
Photo by Adobe Stock/naltik
• 1 cup Pigeon Peas
• 1 cup beets, chopped into small chunks
• 2 green chilies
• 1/4 tsp turmeric
• 1/4 tsp cumin powder
• 1 tsp coconut oil
• A few curry leaves
• Salt, to taste
Soak the lentils in water for 4 hours. Afterwards cook the pigeon peas in pressure cooker. Cook the beet with green chilies, turmeric, salt and cumin powder adding 1 cup of water. Now add the cooked lentils and switch off the flame. Add coconut oil and curry leaves to garnish. Serve warm.