Lentil and Vegetable Broth by Tarla Dalal

Tarla.Dalal's picture

Dec. 20, 2013

Lentil and vegetable broth is the ideal way to start a hearty meal alternatively it's so jam-packed with the goodness of vegetables that it could even serve as a whole meal by itself!


To cook with dal
Yellow moong dal 2 Tablespoon (split yellow gram)
Chopped tomato 1 1/2 Cup (24 tbs) , roughly chopped
Water 3 Cup (48 tbs)
Other ingredients for broth
Oil 2 Tablespoon
Shredded cabbage 1/2 Cup (8 tbs)
Chopped celery 1/4 Cup (4 tbs)
Finely chopped tomato 1/2 Cup (8 tbs)
Cooked kidney beans 1/2 Cup (8 tbs) (rajma)
Cooked macaroni 1/2 Cup (8 tbs)
Salt and ground black pepper To Taste
Water 1/2 Cup (8 tbs)
For garnish
Grated processed cheese 4 Tablespoon , divided



1. In pressure cooker, combine roughly chopped tomato, yellow moong dal and 3 cups of water. Mix well and pressure cook for 2 whistles. Let the steam escape.

2. Open the lid and blend the mixture until smooth and then strain it with help of a strainer. Keep aside.

3. In a skillet, heat the oil and sauté cabbage over medium flame for ½ minute.

4. Add celery, finely chopped tomato, mix well and cook over medium flame for 1 minute.

5. Pour the prepared tomato-dal mixture, kidney beans (rajma), macaroni, salt and ½ cup of water. Stir occasionally and cook for 2-3 minutes.

6. Season with pepper and cook for 1 minute.


7. Garnish with grated cheese and serve hot with garlic bread.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 207Calories from Fat 103

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 400 mg16.67%

Total Carbohydrates 18 g6%

Dietary Fiber 4 g16%

Sugars 3 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet