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Preparation Time : 15
Cook Time : 20
Total Time : 35
Fresh Fenugreek Leaves - 1 cup
Onions - 2 tbsp finely chopped
Tomato - 1 small
Garlic - 3 small cloves finely chopped
Split Moong dal - 1/2 cup
Urad dal - 1/2 cup
Salt - as required
Turmeric powder - 1/2 tsp
Pepper powder - 1/2 tsp
Water -1.5 cups
Sesame Oil- 1 Tsp
Cumin seeds - 1/2 tsp
Wash fenugreek leaves in running water well. Soak moong dal in water for 10 minutes.
Finely chop onions, tomato and garlic. Keep all the other ingredients ready.
In a pressure cooker, heat a tsp of oil and add cumin seeds. Let it splutter. Then add garlic. Saute them for two minutes.
Now add onions. Fry them nicely until golden brown. Now add tomato and fry them until mushy. Then add in washed fenugreek leaves. Give a quick stir.
Add soaked moong dal and mix well. Add 1.5 cup of water. Sprinkle required salt and turmeric powder.
Pressure cook everything together for two whistles in medium low flame. Once the pressure is released, open the cooker.
Mash the shorba well with a masher or transfer the pressure cooked fenugreek to a blender with water used for cooking). Grind it to a smooth puree. Sprinkle pepper powder and serve the shorba warm.
Fenugreek leaves are loaded with fiber, iron, calcium and vitamins. It helps to prevent constipation and lower blood sugar levels in diabetics. Whereas lentils are protein rich and high in nutrients. So shorba is a complete diet for all aged persons and weight-watchers too.
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