Lentil and Chicken Soup

Ingredients

  • 350 gm chicken pieces
  • 1/4 cup moong dal, rinsed and soaked
  • 1/4 cup masoor dal, rinsed and soaked
  • 1 small potato
  • 1 medium carrot
  • 1 cup spinach leaves
  • 1 medium tomato
  • 1” ginger, grated
  • 3-4 cloves garlic, crushed
  • 2 green chillies
  • 1/2 tbsp crushed peppercorns
  • 1 tbsp lemon juice
  • Salt to taste
  • 2 tbsp butter

Method –

  1. Pressure cook the chicken, vegetables, peppercorns, salt with 2 cups of water for 4 whistles.
  2. Allow the pressure to release on its own and let the vegetables and chicken cool down
  3. Debone the chicken and blend this mixture to a smooth paste.
  4. Take a deep pan and put on heat.
  5. Pour the contents from the blender to the pan and add butter.
  6. Let it come to a boil
  7. Switch off the heat.
  8. Add lemon juice and serve

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s