|Banana Stem soup|
Ghee - 1 tsp
Banana stem chopped - 2 cups
Moongh dal - a handful
Ginger and Garlic paste - 1/4 tsp
whole black pepper - 1/2 tsp
Jeera - 1/4 tsp
Fennel seeds - 1/2 tsp
Cinnamon - a tiny piece
Cloves - 2
Bay leaf - 1
Salt to taste
Turmeric powder - a generous pinch
Chopped coriander leaves for garnish
Heat ghee in a pressure cooker add the spices , ginger / garlic paste and banana stem sauté for 2 minutes. Add the moongh dal , salt , turmeric powder and sauté for couple more minutes.
Add water as needed and pressure cook till soft. Once cooled open the pressure cooker lid and remove bay leaf, cloves and cinnamon stick out.from the soup.
Cool the mixture and blend to a smooth mixture , filtering is optional.
Garnish with coriander leaves and sprinkle some pepper powder on top and serve hot.
If the soup is too thin dilute 1 or 2 tsp of corn starch pour it into the soup and boil once to thicken.
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