And so I'm back, after spending lovely vacation in India and Mauritius, my home welcomed me with its arms open, smiling as if to welcome me or I guess grinning over the dust and grime it had collected over 25 days, whatever it was I was prepared being thoroughly relaxed, refreshed and rejuvenated.
Mauritius was a gr8 gr8 trip, me and P were awed at the beauty of that small island nation, beautiful turquoise beaches and breath taking views from dead volcano to 7 coloured earth, beautiful mountains to lovely meadows and not to forget the endless sugarcane fields.... yeap, makes me nostalgic. It is here that I tasted dhania ka sorba at a dinner served at our hotel Le Meridien Ile Maurice... which was rather sordid but I knew it could have been better, all it needed was some "zing". So coming back to Riyadh and in urgent need to healthy eating I tried my hands on Dhania Mung ka Sorba which, by the way was million rather gazillion times better than the one served at Le Meridien. Here goes the recipe.
Ingredients:
3 Tbs boiled Mung/Mag/Green Gram/Mash Bean along with the water in which it has been boiled or pressure cooked.
3 Tbs Fresh Coriander Leaves
1 Tbs Lime juice
1 Tsp ground cumin seeds
2 pinches Turmeric powder
1/2 Tsp Paprika powder
Salt and freshly ground black pepper to taste.
Method:
With the help of hand blender or any other blender, blend the pressure cooked mung along with the water in which they were boiled. This blended mix should make around 3/4th cup, now add some more water to make it around 2 cups or 500 ml.
add all the ingredients except freshly ground black pepper and bring sorba to a boil.
Serve hot with lill more dhania (if you wish) and freshly ground black pepper.
Tip: adding an extra dash of lime juice to the dish while eating makes it more aromatic.
As you might have noticed this dish is a perfect health dish recipe as it bypasses oil, ghee or butter. Keeping it simple increases its appeal and I promise the taste will linger on in your minds.
Bon Appetite!!