| INGREDIENTS |
| Mushrooms |
1/2
cup |
| Onion |
2(Chopped) |
| Garlic |
1(Chopped) |
| Corn
Flour |
1"
piece(crushed) |
| Bay
leaf |
4
cloves(crushed) |
| Peppercorn |
1/2
cup |
| Salt |
To
taste |
| For
Ground Masala |
| Coriander
seeds |
1
tsp |
| Cumin
seeds |
1
tsp |
| Saunf |
1
tsp |
| Cinnamon |
1"
stick |
| Fenugreek
seeds |
1/4
tsp |
| METHOD |
| 1. |
Roast
and grind the dry masala to a fine powder. |
| 2. |
In
a pan,saute onion, carrots, ginger and garlic for 2 - 3 minutes. |
| 3. |
Add
dal, tomato, powdered masalas, turmeric and 3 cups of water.
Cover the pan and cook till the vegetables are soft. |
| 4. |
Cool
and pass it through a Liguidiser. |
| 5. |
Garnish
with rice, lemon juice, salt and serve hot. |
|
NUTRITIVE
VALUE (per
soup bowl) |
| Energy |
115
cal |
| Carbohydrates |
22.15
g |
| Protein |
5.63
g |
| Fat |
0.49
g |
|
|
