Moong And Paneer Broth

Ingredients

• 100 grams cottage cheese (paneer), cut into ½-inch cubes                                                    
• ½ cup whole green gram (sabut moong)                                                        
• Salt to taste
• 1 tablespoon oil
• ½ teaspoon cumin seeds                                                                    
• 2-3 spring onions, chopped                                        
• 1 inch ginger, chopped                                                           
• 3 green chillies, chopped                                                        
• 1½ tablespoons lemon juice                                                               
• 1 cup boiled noodles, deep-fried

Method 

1. Pressure cook moong along with two cups of water and salt till done. Cool and grind to a smooth purée. Strain and add four to five cups of water and stir to make a thin broth.
2. Heat oil in a wok; add cumin seeds and when they begin to change colour add spring onions and ginger and sauté over medium heat for half a minute. Add green chillies and continue to sauté for half a minute longer.
3. Add the moong broth and bring to a boil. Lower heat, add lemon juice, adjust seasoning and simmer, uncovered, for five minutes.
4. Stir in the diced paneer and simmer for half a minute.
5. Ladle the soup into individual serving bowls, garnish with fried noodles and serve hot.

Nutrition Info