SugarFree Ragi Cookies with Mixed Lentil soup

Name: SugarFree Ragi Cookies with Mixed Lentil soup
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup ragi flour; 1 cup dry dates flour; 3/4 cup melted butter, ghee, coconut oil; 1/2 teaspoon baking powder; Pinch salt; Milk as required; 2 cups vegetable stock; 2-3 tablespoons split red lentil, masoor dal; 2-3 tablespoons split pigeon peas, toor dal; 2-3 tablespoons split green gram, moong dal; 1 teaspoon crushed garlic; 2-3 tablespoons finely chopped onion; 2 teaspoon oil; 2 teaspoon butter; 1 teaspoon chilli paste; 2-3 drops Tabasco sauce; 1 teaspoon Salt; 1 teaspoon black or white pepper powder; Juice of 1/2 lemon; 1 tablespoon Coriander leaves for garnish; 1 teaspoon tender part of coriander stems

PV Iyer @pviyer79

Nagpur

#morningbreakfast
Morning-Breakfast kick-starts your metabolism, helping you burn calories throughout the day. It also gives you the energy you need to get things done and helps you focus at work or at school.

Breakfast helps replenish the low blood sugar levels of your body after long hours of fasting while sleeping at night.

Ragi is a rich sauce of fiber, this fiber rich and sugar free cookies keeps your stomach fuller for a longer time. Lentils are again rich sauce of iron and fiber, lentin soups are found to be immune boosters, that are important to kick start your day.

Breakfast helps replenish the low blood sugar levels of your body after long hours of fasting while sleeping at night.

PV Iyer @pviyer79

Nagpur

Breakfast helps replenish the low blood sugar levels of your body after long hours of fasting while sleeping at night.

Saved

Ingredients

20 minutes

4 servings

Sugarfree Ragi cookies
1 cupragi flour
1 cupdry dates flour
3/4 cupmelted butter, ghee, coconut oil
1/2 teaspoonbaking powder
Pinchsalt
Milk as required
Mixed Lentil soup
2 cupsvegetable stock
2-3 tablespoonssplit red lentil, masoor dal
2-3 tablespoonssplit pigeon peas, toor dal
2-3 tablespoonssplit green gram, moong dal
1 teaspooncrushed garlic
2-3 tablespoonsfinely chopped onion
2 teaspoonoil
2 teaspoonbutter
1 teaspoonchilli paste
2-3 dropsTabasco sauce
1 teaspoonSalt
1 teaspoonblack or white pepper powder
Juice of 1/2 lemon
1 tablespoonCoriander leaves for garnish
1 teaspoontender part of coriander stems

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Steps

20 minutes

1

In a large mixing bowl add the ragi flour, dates powder, salt and baking powder and mix well with a whisk.
2

Add the melted butter and mix till the mixture is even.
3

Add milk teaspoon by teaspoon to bring everything together, you can also use banana paste in place of milk.
4

Divide the dough in equal portions and make small lemon size balls, slightly press them with a fork or back of a bottle cap.
5

Place in a lined baking tray, an inch apart from each other.
6

Bake in a preheated oven @180 degree C for 20 minutes. Until then you can prepare for the lentil soup.
7

For vegetable stock; in a pressure cooker add 2 cups water and add rough chop potatoes, coriander stalk, stems of cauliflower, broccoli, some leaves of cabbage, 4-5 carrot pieces, 2-3 beans pieces and cook till 1 whistle, strain, and use in various recipes. Can be stored in refridgerator upto 15 days
8

Wash and soak mixed dal for 20 minutes. Pressure cook until 2 whistles or until soft and mushy.
9

Heat oil and butter in a pan
10

Add crushed garlic and saute until light brown
11

Add fine chop onion and saute until golden colour
12

Add mashed dal and cook for 2 minutes
13

Add the vegetable stock. Season with salt and pepper
14

Add chilli sauce and fine chop coriander stalks
15

Cook till 1 boil, add lemon juice. Switch off flame
16

Serve with slice of lemon and coriander leaves