Nutritional facts per serving
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The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.
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Instructions
Wash and soak chana dal in water for 30 minutes. Heat oil in a pressure cooker, add ginger, garlic and green chillies. Sauté for 2-3 minutes, add onion and sauté till golden brown. Add half the chopped tomatoes and let it cook till tomatoes soften.
Add carrot, brinjal and potato, mix well. Add chana dal, red chilli powder, turmeric powder, coriander powder and salt to taste. Mix well and add spinach leaves, then add fenugreek leaves and dill leaves (if using). Add 1 cup water and MAGGI Masala-ae-Magic, pressure cook for 3-4 whistles.
When done, allow to cool. Then open the cooker, mix well and lightly mash the dal and vegetables together. Add the remaining chopped tomatoes and cooked pasta and simmer for a few minutes. add Milkpak Cream and mix.
Pour this hearty dal-pasta soup into individual bowls and serve piping hot.
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