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.
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