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23 June 2014,10:42 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Pressure-cook the green gram along with water and the salt until done. Allow to cool, then grind to a smooth puree.
  • Strain and add water, stirring to make a thin mixture. Set aside.
  • Heat the oil in a kadai. Add the cumin seeds and, when they begin to change colour, add the spring onions and ginger, and saute on a medium heat for 30 seconds.
  • Add the chillies and continue to saute for another 30 seconds.
  • Stir in the gram mixture and bring to the boil. Reduce the heat, add the lemon juice and adjust the seasoning if necessary. Simmer, uncovered, for 5 minutes.
  • Add the vermicelli and simmer for another minute.
  • Pour the soup into serving bowls and serve hot.


  • 300 grams whole green gram
  • 1 teaspoon salt
  • 2 tablespoon sesame oil
  • 1 teaspoon cumin seeds
  • 5 spring onions, chopped
  • 2.5cm piece root ginger, chopped
  • 5 green chillies, chopped
  • 3 tablespoons lemon juice
  • 300 grams cooked vermicelli

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