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Bean Sprouts Soup

"A mild and healthy warm soup prepared in Western India, good for invalids and babies too!"

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 35 people have saved this

Prep Time:
2 Min
Cook Time:
25 Min
Ready In:
27 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 4 cups boiling water
  • 1 cup bean sprouts
  • 1 tablespoon rice flour
  • 1 cup buttermilk
  • salt to taste
  • 1 teaspoon white sugar
  • 1 sprig fresh curry leaves
  • 1 tablespoon vegetable oil
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon ground cumin
  • 1 teaspoon chopped fresh cilantro

Directions

  1. Pour water into a saucepan and bring to a boil. Add bean sprouts and cook for several minutes. Strain (you can use the boiled bean sprouts for salad).
  2. Mix rice flour and buttermilk into the bean sprout stock. Add sugar and curry leaf. Season with salt.
  3. In a separate pan, heat vegetable oil. Add pepper and cumin and cook until fragrant, about 30 seconds. Pour mixture over the soup and bring to a boil.
  4. Serve hot. Garnish with chopped cilantro.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 156 | Total Fat: 8.3g | Cholesterol: 5mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2008 by VIVNIDHI 
I think this needs to be mentioned very carefully here that bean sprouts is the lentil sprouts... MORE

 
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