Dahl Pudina Ka Shorba (Indian Mint-flavoured yoghurt soup)
Ingredients
- 14 oz Yoghurt dahi
- 1 1/2 oz Mint pudina leaves, chopped
- 16 floz Water
- Salt to taste
- 1 tsp Black pepper kali mirch powder
- 1 tsp Cumin jeera powder, roasted
- 2 tbsp Lemon nimbu juice
- 5 floz Cream
Instructions
- Heat the water in a pan and gradually blend in the yoghurt.
- Add salt, black pepper powder, cumin powder, and lemon juice. Cook on low heat for 15 minutes.
- Add cream and mint leaves, stir and continue to cook on low heat for 10 more minutes.
- Remove from heat, pour the soups into individual bowls and serve hot.
Calories: 201 kcal
Carbohydrates: 8 g
Protein: 5 g
Fat: 17g
Saturated Fat: 11 g
Cholesterol: 64 mg
Sodium: 70 mg
Potassium: 268 mg
Fiber: 1 g
Sugar: 5 g
Vitamin A: 1104 IU
Vitamin C: 8 mg
Calcium: 182 mg
Iron: 1 mg