Indian Lentils Soup With Fenugreek Leaves
Spicy-oh yes. It is thick and smooth flavoured with chopped fenugreek/methi leaves, spiced up with green chillies and a final tang is given by sprinkle of lemon juice.
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Ingredients
- 1/2 cup split yellow gram
- 1/4 cup fenugreek leaves
- 2-3 green chillies
- 1 tablespoon ginger garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- Pinch aseofetida
- 1 tablespoon clarified butter
- 1 tablespoon oil
- 2 teaspoon chopped coriander leaves
- Salt to taste
Details
servings 2
Level of difficulty Average
Preparation time 5mins
Cooking time 10mins
Cost Average budget
Preparation
Step 1
In a pressure cooker, add lentils with 1 cup water, turmeric and salt. Cook till 2 whistles releases.
In wok heat 1/2 tablespoon of ghee and 1 tablespoon of oil. When hot, add in hing and cumin.
Step 2
Also add in ginger garlic paste, cook till raw smell fades away. Mix in green chillies and methi leaves. Cook till methi leaves becomes mushy.
Step 3
Finally mix in cooked lentils and lemon juice. Mix and let it boil.
Serve with dollop of remaining ghee and chopped coriander leaves.
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