- Spinach chopped - 1 big bowl
- Onion chopped - 1 katori
- Ginger chopped - 1 inch piece
- Black peppercorns - 10-15
- Split pigeon pea (toor dal) - 2 tablespoons
- Salt to taste
- Olive Oil - 1/2 tsp.
- Pressure cook, spinach, onion, ginger, peppercorns, split pigeon peas and salt together with 300 ml water. Cook till whistle.
- Remove from heat and allow it to cool. Grind the mixture well. Boil the puree again till hot.
- Pour in a soup bowls and serve hot.