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Beetroot with other ingredients
Published On: 20 Sep 2011
for more details, click the name of the ingredient
English: Red Lentils
tamil: Massor Paruppu / Mysore Paruppu
malayalam: Masoor Parippu
telugu: Misur Pappu
kannada: Masur Bele
hindi: Masoor Dal / Tur Dal
Bengali: Lal Masoor (Bhanga) / Masur Dal
Gujarati: Masur Dal / Masoor Ni Dhal
Marathi: Masur Dal
Oriya: Masura Dali (Phala)
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
hindi: Cheeni / Shakkar
Bengali: Laban / Noone
For preparing beetroot soup, soak the lentils in water for 3 hours.
Heat ghee in a pressure cooker and add bay leaf, cinnamon stick and cardamom.
Toss in the onions and sautT well.
Add lentil, beetroots, salt, sugar and black pepper.
Add milk and water. Cover it with the lid and allow it to cook for 1 whistle.
Open the lid and then allow it simmer for 10 minutes.
Remove it from the pressure cooker and allow it to cool.
Blend it, strain it and boil it again.
Garnish with grated cheese.
Beetroot soup is ready. Serve immediately.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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