Serving:4 |Type: veg-soup
Ingredients:
Boiled Brown Channa | -½ cup |
Onion(chopped) | -½ |
Tomato(chopped) | -1 |
Green Chili | -3 or 4 |
Turmeric | -¼tsp |
Salt | -to taste |
Water | -4cups |
Coriander Leaves | -few |
Seasoning:
Ghee or oil | -1tsp |
Sombu | -¼tsp |
Cumin | -¼tsp |
Whole Pepper | -½tsp |
Red Chili | -1 |
Cinnamon, clove, bay leaves ,Kalpasi | -1(each) |
Curry Leaves | -few |
Method:
- Soak for 10 to 12 hours and boil with water in the presser cooker and keep it aside.
- Boil it everything in the pot until onion and tomato get soft.
- Take ¾ of the boil things grind it and mix it everything together.
- Take another pan heat with oil or ghee add seasoning fry without burning mix it with soup.
- Add ¼ cup of milk while serving.
- Garnish with coriander leaves.
- Serve hot for appetizer.
Note:
- If you want you can add pepper powder while serving.
- If we grind the boiled vegetables soup will get thick.
- The vegetable won’t get waste.
- If you boil the chana for sundal you can use the water for the soup.
- You can use white channa.