Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 100 | Grams | Dhal, Masoor | For boiling |
| 6 | Teacup | Water | For boiling |
| 0 | Few | Mint Leaves (Pudina) | For boiling |
| 1 | units | Ginger (Adhrak) | For boiling |
| 150 | Grams | Pumpkin, White-Green | For boiling |
| 150 | Grams | Cabbage - Green *Patta Gobhi) | For boiling |
| 150 | Grams | Tomatoes | For boiling |
| 100 | Grams | Potatoes | For boiling |
| 0 | Few | Spinach (Palak) | For boiling |
| 100 | Grams | French beans | For boiling |
| 2 | Nos. | Onions | 1 for seasoning, 1 for boiling |
| 2 | Tablespoon | Ghee | For tempering |
| 1 | Teaspoon | Garam-Masala | Add for taste |
| 0 | Little | Salt | Add for taste |
Method
Wash the dhal, after cleaning it.
Cut the washed vegetables into small pieces.
Peel the potatoes and onions, and cut them.
Boil the dhal andall the vegetables, one sliced onion and the spinach, In 6 cups of water . When they have turned soft, mash them and strain the stock, and re boil the pulp, and then mix the second lot of strained soup stock with the first..
Now put the ghee in another vessel, and fry the second sliced onion,add the garam masala and then the stock of vegetable soup prepared. Add some salt and simmer for a few minutes.
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