Vegetable & Dal Soup with Whole Grain Toast
A light vegetable and dal soup served with whole grain toast — easy to digest, rich in protein, iron and fibre, ideal for prenatal evenings.
Total Time
30 min
Serves
2 people
Calories
210 kcal
Nutrition per serving
Key Pregnancy Nutrients
- Fiber7 g
- Iron2.6 mg
Ingredients
- Mixed dal (toor + moong) – 1/3 cup
- Mixed vegetables (carrot, tomato, pumpkin) – 1 cup
- Garlic, minced – 1 tsp
- Cumin seeds – 1/2 tsp
- Black pepper – 1/4 tsp
- Ghee/butter – 1 tsp
- Salt – to taste
- Whole grain bread – 2 slices, toasted
Instructions
- 1
Pressure cook dal and vegetables together with 2.5 cups water and salt for 3-4 whistles.
- 2
Blend the cooked mixture until smooth (adjust consistency with water if needed).
- 3
Heat ghee in a small pan, add cumin seeds and garlic; sauté until fragrant, then pour over the soup as tempering.
- 4
Add black pepper, simmer 2 minutes, and serve hot with toasted whole grain bread.
Nutrition per serving
Key Pregnancy Nutrients
- Fiber7 g
- Iron2.6 mg
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