Hello everybody, it is John, welcome to my recipe site. Today, we’re going to prepare a special dish, sugarfree ragi cookies with mixed lentil soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

SugarFree Ragi Cookies with Mixed Lentil soup is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. SugarFree Ragi Cookies with Mixed Lentil soup is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have sugarfree ragi cookies with mixed lentil soup using 23 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make SugarFree Ragi Cookies with Mixed Lentil soup:

1. Make ready Sugarfree Ragi cookies
2. Prepare 1 cup ragi flour
3. Prepare 1 cup dry dates flour
4. Prepare 3/4 cup melted butter, ghee, coconut oil
5. Take 1/2 teaspoon baking powder
6. Make ready Pinch salt
7. Get Milk as required
8. Take Mixed Lentil soup
9. Prepare 2 cups vegetable stock
10. Take 2-3 tablespoons split red lentil, masoor dal
11. Get 2-3 tablespoons split pigeon peas, toor dal
12. Take 2-3 tablespoons split green gram, moong dal
13. Take 1 teaspoon crushed garlic
14. Take 2-3 tablespoons finely chopped onion
15. Take 2 teaspoon oil
16. Get 2 teaspoon butter
17. Take 1 teaspoon chilli paste
18. Take 2-3 drops Tabasco sauce
19. Prepare 1 teaspoon Salt
20. Prepare 1 teaspoon black or white pepper powder
21. Get Juice of 1/2 lemon
22. Take 1 tablespoon Coriander leaves for garnish
23. Prepare 1 teaspoon tender part of coriander stems

Steps to make SugarFree Ragi Cookies with Mixed Lentil soup:

1. In a large mixing bowl add the ragi flour, dates powder, salt and baking powder and mix well with a whisk.
2. Add the melted butter and mix till the mixture is even.
3. Add milk teaspoon by teaspoon to bring everything together, you can also use banana paste in place of milk.
4. Divide the dough in equal portions and make small lemon size balls, slightly press them with a fork or back of a bottle cap.
5. Place in a lined baking tray, an inch apart from each other.
6. Bake in a preheated oven @180 degree C for 20 minutes. Until then you can prepare for the lentil soup.
7. For vegetable stock; in a pressure cooker add 2 cups water and add rough chop potatoes, coriander stalk, stems of cauliflower, broccoli, some leaves of cabbage, 4-5 carrot pieces, 2-3 beans pieces and cook till 1 whistle, strain, and use in various recipes. Can be stored in refridgerator upto 15 days
8. Wash and soak mixed dal for 20 minutes. Pressure cook until 2 whistles or until soft and mushy.
9. Heat oil and butter in a pan
10. Add crushed garlic and saute until light brown
11. Add fine chop onion and saute until golden colour
12. Add mashed dal and cook for 2 minutes
13. Add the vegetable stock. Season with salt and pepper
14. Add chilli sauce and fine chop coriander stalks
15. Cook till 1 boil, add lemon juice. Switch off flame
16. Serve with slice of lemon and coriander leaves
17. Ready to serve and ENJOY!

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