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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:
- Prepare Sugarfree Ragi cookies
- Prepare 1 cup ragi flour
- Get 1 cup dry dates flour
- Take 3/4 cup melted butter, ghee, coconut oil
- Use 1/2 teaspoon baking powder
- Use Pinch salt
- Take Milk as required
- Get Mixed Lentil soup
- You need 2 cups vegetable stock
- You need 2-3 tablespoons split red lentil, masoor dal
- Provide 2-3 tablespoons split pigeon peas, toor dal
- Get 2-3 tablespoons split green gram, moong dal
- Prepare 1 teaspoon crushed garlic
- Prepare 2-3 tablespoons finely chopped onion
- You need 2 teaspoon oil
- You need 2 teaspoon butter
- You need 1 teaspoon chilli paste
- Use 2-3 drops Tabasco sauce
- Get 1 teaspoon Salt
- Take 1 teaspoon black or white pepper powder
- Take Juice of 1/2 lemon
- Use 1 tablespoon Coriander leaves for garnish
- You need 1 teaspoon tender part of coriander stems
Instructions to make SugarFree Ragi Cookies with Mixed Lentil soup:
- In a large mixing bowl add the ragi flour, dates powder, salt and baking powder and mix well with a whisk.
- Add the melted butter and mix till the mixture is even.
- Add milk teaspoon by teaspoon to bring everything together, you can also use banana paste in place of milk.
- Divide the dough in equal portions and make small lemon size balls, slightly press them with a fork or back of a bottle cap.
- Place in a lined baking tray, an inch apart from each other.
- Bake in a preheated oven @180 degree C for 20 minutes. Until then you can prepare for the lentil soup.
- 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
- Wash and soak mixed dal for 20 minutes. Pressure cook until 2 whistles or until soft and mushy.
- Heat oil and butter in a pan
- Add crushed garlic and saute until light brown
- Add fine chop onion and saute until golden colour
- Add mashed dal and cook for 2 minutes
- Add the vegetable stock. Season with salt and pepper
- Add chilli sauce and fine chop coriander stalks
- Cook till 1 boil, add lemon juice. Switch off flame
- Serve with slice of lemon and coriander leaves
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