
Ingredients:
Procedure:
Soak black gram overnight. Peel and finely chop bamboo shoots and boil them till they get cooked in about four times the water without covering.
Drain out the water. The bamboo should remain crisp, but not bitter. The boiling process also removes the poisonous substances in the shoots.
Wash the shoots in clean water and drain again.
Soak the rice for a while, dry and grind it to a fine powder.
Chop vegetables.
Take a big pot of water. Add black gram, bamboo shoot chips, turmeric, and salt, and boil the water.
When the black gram is half cooked, add the vegetables, beginning with the slow-cooking ones.
Add ginger-garlic-chili paste and tamarind pulp to the mixture and stir till the vegetables are fully cooked. Let it boil for a minute on a high flame. Stir the rice powder slowly till lumps get dissolved and the soup reaches the desired thickness.
Serve it hot with rice or pea (rice soup), or by itself.
Ingredients
Directions
Soak black gram overnight. Peel and finely chop bamboo shoots and boil them till they get cooked in about four times the water without covering.
Drain out the water. The bamboo should remain crisp, but not bitter. The boiling process also removes the poisonous substances in the shoots.
Wash the shoots in clean water and drain again.
Soak the rice for a while, dry and grind it to a fine powder.
Chop vegetables.
Take a big pot of water. Add black gram, bamboo shoot chips, turmeric, and salt, and boil the water.
When the black gram is half cooked, add the vegetables, beginning with the slow-cooking ones.
Add ginger-garlic-chili paste and tamarind pulp to the mixture and stir till the vegetables are fully cooked. Let it boil for a minute on a high flame. Stir the rice powder slowly till lumps get dissolved and the soup reaches the desired thickness.
Serve it hot with rice or pea (rice soup), or by itself.