Vegetable soup recipe

INGREDIENTS:

1. Pigeon pea - 1 tablespoon (tbsp.)
2. Ground ginger - 1/2 teaspoon (tsp.)
3. Chopped Garlic clove (small) - 5 count
4. Chopped mint leaf - 1 tablespoon (tbsp.)
5. Chopped coriander leaf - 2 tablespoon (tbsp.)
6. Chopped shallot (sambar onion) - 1/4 cup
7. Chopped tomato - 1 cup
8. Chopped green chili - 1
9. Chopped carrot - 2
10. Chopped green bean - 4 count
11. Turmeric powder - 1/2 teaspoon (tsp.)
12. Tamarind - 1 goose berry size
13. Lemon juice - 1 teaspoon (tsp.)
14. Clove - 2
15. Cardamom - 2
16. Cinnamon stick - 1 small piece
17. Ghee - 1 tablespoon (tbsp.)
18. Oil - 1 tablespoon (tbsp.)
19. Salt - as needed
20. --------------------------------
21. ------- To be powdered ----
22. --------------------------------
23. Fennel seed - 1 teaspoon (tsp.)
24. Black pepper - 1 teaspoon (tsp.)
25. Cumin seed - 1/2 teaspoon (tsp.)

PREPARATION:

1. Grind fennel seeds, black pepper, cumin seeds into a powder
2. Cook the pigeon pea in water and mash it.
3. Soak tamarind in little water and take a cup of juice.
4. In pan add carrot, green beans. add water until they submerge. cook them and mash them and keep it aside.
5. In a pan heat oil. add cinnamon stick, clove, cardamom and sauté.
6. Now add onion and sauté until they turn translucent.
7. Now add garlic, ginger paste and sauté until the raw smell is gone.
8. Now add tomato and sauté until they become mushy.
9. Now add mint leaves, coriander leave and sauté.
10. Now add the mashed vegetables (carrot + green bean) cook for 2 minutes.
11. Now add tamarind juice, 5 cups of water, salt and bring to boil.
12. Now add the (black pepper + cumin seeds + fennel seeds) powder, turmeric powder and cook for 5 more minutes.
13. Once the right thick ness to your preference reached add the pigeon paste and cook for a minute. Remove from heat.
14. Once the soup cool down a bit add lemon juice and mix well.
15. Serve this with little ghee

NOTES: