Corn and Dal Soup

Tarla.Dalal's picture

Dec. 18, 2013

Colourful and tasty. If fresh corn is not available, use one small can of corn instead.


Sweet corn 1 Cup (16 tbs) , grated
Split yellow gram 1 Tablespoon
Butter 1 Tablespoon
Onion 2 Tablespoon , finely chopped
Salt To Taste
Tomato 2 Tablespoon , finely chopped
Spinach 1/2 Cup (8 tbs) , shredded
Cornflour 1 Tablespoon
Lemon juice 1/2 Teaspoon (Optional)
Freshly ground black pepper To Taste
Water 2 7/8 Cup (46 tbs)



1. In a pressure cooker, add corn, dal and water (2 1/2 cups), stir to mix, put the lid on and pressure cook for 2 whistles.

2. In a pan, heat butter, fry onions until translucent. Pour in the cooked corn-dal mixture, add water (1/4 cup), salt, tomatoes, spinach and cornflour mixed with cold water (2 tablespoon), mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add lemon juice and pepper, mix again.


3. 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 98Calories from Fat 32

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 108 mg4.5%

Total Carbohydrates 15 g5%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet