Lentil and Vegetable Broth

Description
This is from Tarla Dalal's Delicious Diabetic Low Cal recipes book. Note: You may use any fresh veggies if cabbage and spinach are not your favourites. Celery garlic toasts are posted separately. Enjoy! by Charishma Ramchandani
 * Contributed by PressureCookerRecipes Y-Group
 * time to make 40 minutes | 20 minutes prep
 * 6 servings

Stock

 * 2 tablespoons yellow moong dal, washed (split yellow gram)
 * 2 onions, cut into large pieces
 * 2 large tomatoes, cut into large pieces
 * 4½ cups water

Topping

 * 1 onion, chopped
 * ⅓ cup cabbage, shredded
 * ⅓ cup spinach, chopped
 * 2 tablespoons baked beans or tomato ketchup (Heinz)
 * 1 tomato, finely chopped
 * 1½ teaspoons olive oil
 * salt
 * black pepper

Directions

 * 1) To prepare stock, in a pressure cooker put the water and moong dal and pressure cook until the lentils are tender.
 * 2) Allow to cool.
 * 3) Blend in a liquidiser and keep aside.
 * 4) Heat oil in a pan.
 * 5) Sauté the onion in it for a minute.
 * 6) Fold in cabbage and spinach.
 * 7) Saute for another minute.
 * 8) Add stock and simmer for 10 minutes.
 * 9) Fold in the baked beans or tomato ketchup, tomato, salt and pepper.
 * 10) Bring to a boil.
 * 11) Remove from heat.
 * 12) Serve hot with celery garlic toasts.