Oriya cusine boasts of typically low calorie preparations which are easy to prepare and good to eat. The dominant spices are besara(mustard seeds ground with garlic), and pancha-phutana (mustard, cumin, fennel, fenugreek and black cumin ). The main course invariably incorporates rice, dal and various vegetable prepartions.
The low oil and spice content invariably makes it a delight for the calorie consious and those suffering from high blood pressure and hyperacidity related disorders.
Heart warming and healthy, soups are the way to go whether you are following a weight loss regimen or suffering from any malady. Sometimes, it can be just the balmy weather conditions that attract one to a glorious bowlful. And this is one of the easiest soups that I have ever come across.
Read on for the recipe -
Preparation Time - 15 mins
a fistful of yellow lentils / toor dal
1/2 cup shredded baby spinach
2-3 tsp carrot juliennes (optional)
1 tsp ginger juliennes
a dash of pepper
salt to taste
Preparation - Wash the baby spinach, drain and keep aside.
Cooking - Wash the lentil and transfer to a pressure cooker with 1 1/2 cup water and a pinch of salt. Cook for 3 whistles. Keep aside till steam escapes.
Slightly mash the lentils. Transfer the contents into a saucepan. Add some more warm water to bring it to the desired consistency. Bring to a boil and adjust the salt.
Add the shredded spinach and carrot. Boil for 2-3 mins.
Sprinkle ground pepper and ginger juliennes just before turning off the flame.