INGREDIENTS:
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Pasta
|
½ cup
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|
Onion
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1 small – chopped
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|
Tomato
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2 large – chopped
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|
Potato
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1 small - chopped
|
|
Carrot
|
1 large -chopped
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|
Sweet corn
|
¼ cup
|
|
Masoor dal
|
¼ cup
|
|
Salt
|
As required
|
|
Black pepper powder
|
½ tsp
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|
Italian seasoning
|
1 tsp
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|
Butter
|
½ tbsp
|
|
Water
|
2.5-3 cups
|
METHOD:
- Cook the pasta according to the package instructions. Drain and keep aside. Any variety of pasta can be used, preferably smaller shapes.
- Wash the dal thoroughly and soak for 10-15 mins.
- In a pressure cooker, heat ½ tbsp of butter and add chopped onions. Sauté until onions are translucent and then add chopped potato and carrot. Saute for 2-3 mins.
- Add the chopped tomatoes, sweetcorn, and soaked masoor dal. Mix everything well and add 2.5 cups of water.
- Cover and pressure cook for 3-4 whistles. Remove from heat and let the pressure settle. Open the lid and blend everything into a smooth puree using immersion blender. If using the regular mixer jar, then let the mixture cool down before blending so as to avoid spills.
- Adjust the consistency of soup by adding ½ cup lukewarm water. Bring the soup to a boil on med-low flame.
- Add salt, black pepper powder and crushed Italian seasoning. Mix the cooked pasta to soup and remove from heat.
- Serve the soup hot in a bowl and enjoy.
Note: The quantity of pasta can be increased as per
your preference. The addition of potato and dal is to thicken the soup.
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