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SugarFree Ragi Cookies with Mixed Lentil soup
SugarFree Ragi Cookies with Mixed Lentil soup

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We hope you got insight from reading it, now let’s go back to sugarfree ragi cookies with mixed lentil soup recipe. To cook sugarfree ragi cookies with mixed lentil soup you only need 23 ingredients and 16 steps. Here is how you do it.

The ingredients needed to cook SugarFree Ragi Cookies with Mixed Lentil soup:
  1. Prepare Sugarfree Ragi cookies
  2. Prepare 1 cup ragi flour
  3. Get 1 cup dry dates flour
  4. Take 3/4 cup melted butter, ghee, coconut oil
  5. Use 1/2 teaspoon baking powder
  6. Use Pinch salt
  7. Take Milk as required
  8. Get Mixed Lentil soup
  9. You need 2 cups vegetable stock
  10. You need 2-3 tablespoons split red lentil, masoor dal
  11. Provide 2-3 tablespoons split pigeon peas, toor dal
  12. Get 2-3 tablespoons split green gram, moong dal
  13. Prepare 1 teaspoon crushed garlic
  14. Prepare 2-3 tablespoons finely chopped onion
  15. You need 2 teaspoon oil
  16. You need 2 teaspoon butter
  17. You need 1 teaspoon chilli paste
  18. Use 2-3 drops Tabasco sauce
  19. Get 1 teaspoon Salt
  20. Take 1 teaspoon black or white pepper powder
  21. Take Juice of 1/2 lemon
  22. Use 1 tablespoon Coriander leaves for garnish
  23. You need 1 teaspoon tender part of coriander stems
Instructions to make SugarFree Ragi Cookies with Mixed Lentil soup:
  1. In a large mixing bowl add the ragi flour, dates powder, salt and baking powder and mix well with a whisk.
  2. Add the melted butter and mix till the mixture is even.
  3. Add milk teaspoon by teaspoon to bring everything together, you can also use banana paste in place of milk.
  4. Divide the dough in equal portions and make small lemon size balls, slightly press them with a fork or back of a bottle cap.
  5. Place in a lined baking tray, an inch apart from each other.
  6. Bake in a preheated oven @180 degree C for 20 minutes. Until then you can prepare for the lentil soup.
  7. For vegetable stock; in a pressure cooker add 2 cups water and add rough chop potatoes, coriander stalk, stems of cauliflower, broccoli, some leaves of cabbage, 4-5 carrot pieces, 2-3 beans pieces and cook till 1 whistle, strain, and use in various recipes. Can be stored in refridgerator upto 15 days
  8. Wash and soak mixed dal for 20 minutes. Pressure cook until 2 whistles or until soft and mushy.
  9. Heat oil and butter in a pan
  10. Add crushed garlic and saute until light brown
  11. Add fine chop onion and saute until golden colour
  12. Add mashed dal and cook for 2 minutes
  13. Add the vegetable stock. Season with salt and pepper
  14. Add chilli sauce and fine chop coriander stalks
  15. Cook till 1 boil, add lemon juice. Switch off flame
  16. Serve with slice of lemon and coriander leaves

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