A perfect cold weather food that makes a perfect light dinner. Protein rich moong dal and low – fat milk gives it a creamy texture.
Ingredients
- Tomato – 5 cups, roughly chopped
- Yellow moong dal – ¼ cup
- Onion – ½ cup, chopped
- Low – fat milk – ½ cup
- Olive oil – 1 tsp
- Freshly ground Black pepper – to taste
- Salt – to taste
Method
- In a non – stick kadhai, add 4 cups of water, 5 cups of roughly chopped tomatoes and ¼ cup yellow moong dal. Mix well and cook on medium flame for 8 to 10 mins. Stir occasionally. When the tomatoes turn soft, turn off the flame and set aside to cool.
- Transfer the cooked mixture into a mixer jar. Blend into a smooth mixture. Do not strain.
- Heat 1 tsp oil in a non-stick kadhai. Add ½ cup chopped onion and saute on a medium flame for 1-2 mins.
- Add the tomato – moong dal mixture, low – fat milk, salt, freshly ground black pepper and mix well.
- Bring to a boil. Stir occasionally and simmer for 5 mins.
- Serve hot.
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