Serving:4 |Type: Soup
Ingredient:
| Vallarai leaves (chopped) | -1 cup |
| Onion (chopped) | -1/2 cup (optional) |
| Tomato (chopped) | -1/2 cup |
| Green Chili | -2 |
| Thur Dhal (cooked) | -3tbsp |
| Turmeric | -1/4tsp |
| Salt | -to taste |
| Water | -3 cups |
| Coriander Leaves | -1tbsp |
Seasoning:
| Ghee (or)Oil | -1tsp |
| Ani Seed(sombu) | -1/2tsp |
| Pepper | -1tsp |
| Cloves | -1 |
| Cinnamon | -1 inch |
| Bay Leaves | -1 small |
| Black Stone Flower(Kal Pasi) | -few |
| Curry Leaves | -few |
Method:
- In the pressure cooker pour water and mix with cooked dhal.
- Add all the ingredients except coriander leaves.
- Cook until 2 whistle come and change it to low heat for 3 minutes, turn off the stove.
- Let the cooker cool down, then open it.
- Take another pan heat with ghee add all seasonings, let it fry without burning, then add it into the soup.
- Boil it for 3 minutes, turn off the stove.
- Garnish with coriander leaves.
- Let it cool down (not completely cold) and add ¼ cup of milk before serving .
Note:
- You can take out ¾ of the cooked vegetables grind it into smooth paste and add it into the soup, it will give thicker soup
- In USA you can get vallarai at all oreintal grocers. Its called (RAU-MA).
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