Lentil Soup / Sprouts soup

Black Chana  1/2 cup                                      1 teaspoon ginger
mixed sprouts 1/2 cup                                     2-3 lemon grass sticks
5 cups water                                                    1 green chili
1 teaspoon cornflour                                       salt to taste
4-5 baby corn sliced                                        10 mushrooms sliced
1 carrot sliced                                                   1 teaspoon lemon juice or to taste
1 tablespoon oil                                                1/2 teaspoon freshly crushed pepper

Soak the black chana overnight. Mix sprouts with soaked channa along with its water. Add more water to make it total 5 cups. Either pressure cook for 2 whistles or microwave for 4 minutes. 
Strain out the water. This forms the stock of our soup.
Boil the above stock along with lemon grass, green chili and ginger for 3 minutes. Cool and strain.  
Heat 1 tablespoon oil add bay corn saute till light brown specs appear on them. Add mushrooms, saute till water present in mushrooms dries up. Add carrots and saute for few seconds. Add the cooled and stained stock. Bring to a boil. Add lemon juice, salt and pepper powder. Mix.
Mix corn flour in little water and add to above. bring to a boil. Adjust seasoning if required. Serve hot.

Sprouts Salad
Use the left over sprouts and black chana in a salad--- simply add some cut onions, tomatoes and cucumber. 
Toss with salt, lemon juice, pepper powder and serve.  

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