| • | Rinse and soak up the horse gram nightlong in water.
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| • | Boil the lentils all over a low burn until soft.
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| • | Strain and aside the lentils into 2 portions, reserve the stock for afterward use.
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| • | Discard one-half the lentils and blend the left over at high hurry for about 1 minute.
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| • | Chop the green chillis and onions.
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| • | Combine onions, ginger, coriander Seeds, garlic and cumin seed together and make a fine paste.
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| • | In a pan, heat up oil and add the table mustard seed until they crackle.
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| • | Add the chopped up onion, green chillis and the curry leaves to it.
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| • | Fry until the onions are golden brownish and then add the paste and cook for some other 2 minutes.
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| • | Combine the left over ingredients with it, mix well.
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| • | Now add the stock and the lentil paste to it and cook all over low heat up for about 15 minutes.
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| • | Horse Gram Soup is ready to serve.
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