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|Bean Sprouts Soup|
"A moderate and wholesome warm soup prepared in Western India, appropriate for invalids and babies too!"
- 4 cups boiling water
- 1 cup bean sprouts
- 1 tablespoon rice flour
- 1 cup buttermilk
- salt to taste
- 1 teaspoon white sugar
- 1 sprig fresh curry leaves
- 1 tablespoon vegetable oil
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon ground cumin
- 1 teaspoon chopped sparkling cilantro
|Prep : 2M||Cook : 2M||Ready in : 27M|
- Pour water right into a saucepan and bring to a boil. Add bean sprouts and cook dinner for numerous minutes. Strain (you may use the boiled bean sprouts for salad).
- Mix rice flour and buttermilk into the bean sprout stock. Add sugar and curry leaf. Season with salt.
- In a separate pan, warmness vegetable oil. Add pepper and cumin and cook till aromatic, approximately 30 seconds. Pour mixture over the soup and bring to a boil.
- Serve hot. Garnish with chopped cilantro.
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