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Pepper chicken soup

250 g chicken pieces with bone
1 onion
2 tomato
2 tbsp toor dal
1/4 tsp turmeric pwd
2 tbsp pepper pwd
1 tbsp coriander pwd
1 tbsp ginger garlic paste
1 tsp oil
1 tsp fennel seed pwd
5 curry leaves
1 tsp cumin pwd
1/2 tbsp garam masala pwd
1 tbsp corn flour
1 tbsp fresh lemon juice
Handful of chopped coriander leaves


Wash chicken bones and strain water from it.

Take them in a pan, add chopped onion pieces, 2 tbsp Toor dal, and tomato

Combine them and add, turmeric pwd, pepper pwd, coriander pwd, ginger garlic paste and salt.

Pressure cook, until the chicken is cooked completely.

Turn off the flame, wait till the pressure goes off.

Remove the lid, smash the boiled contents.

Temper 1 tbsp oil with fennel seed pwd, curry leaves, cumin pwd, pepper pwd, garam masala pwd.

Check for salt and adjust seasonings.

Mix 1 tbsp corn flour in milk, add this corn flour paste to the soup.

Allow to boil for 4 mins.

Turn off the flame, add 1 tbsp fresh lemon juice, mix well.

Garnish with finely chopped coriander leaves.

Recipe and Image courtesy:
Tasty Appetite

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