Rice Soup - Recipe by Anjum

Ingredients:

1/2 cup of rice dry roasted and ground
1 tablespoon mung dal
1-2 green chilies chopped
1 small onion chopped
2 medium tomatoes cubed
1/4 cup green peas (optional)
1 sprig of mint leaves chopped or whole as desired
1/2 cup of yogurt
1 teaspoon turmeric powder
1 teaspoon red chili powder
2 cups water or stock
1/2 teaspoon ginger garlic paste
Salt to taste
1 tablespoon oil
Cilantro to garnish

Method:

Begin by dry roasting the rice. Once it turns slightly golden in color, turn off the heat and transfer it to cool on a plate. Once it has cooled completely, coarsely ground it to resemble broken wheat (dalia) or semolina if you want it a bit more fine in texture.

In a separate pan, heat oil and saute onion and green chilies, once the onion turns translucent add in the ginger garlic paste and saute well.

Next add the tomatoes and cook until tender, if you are using canned tomatoes or crushed tomatoes, make sure to add some sugar to balance the taste from the tomatoes.

Once the tomatoes are cooked, add some chopped mint leaves followed by some green peas and cook well. Next add the prepared rice and mung dal along with sufficient amount of water and yogurt.

Add turmeric powder and red chili powder to taste and adjust salt as well.

Cover and cook on low heat and stir occasionally to prevent burning.

Garnish with cilantro and serve hot.

Notes:

* If you want to make this recipe a vegan one, you can avoid using yogurt.

* You can also use masoor dal instead of mung dal.

Comments

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