Sweet Corn & Spinach Shorba

Sweet Corn & Spinach Shorba

Servings - 2 - 3

INGREDIENTS
Water - 800 milliliters

Split mung beans - 50 grams

Sweet corns - 150 grams

Salt - 1/2 teaspoon

Turmeric - 1/4 teaspoon

Oil- 1 tablespoon

Garlic - 1 teaspoon

Spinach - 90 grams

Hot water - 150 milliliters

Salt - 1/4 teaspoon

Black pepper - 1/4 teaspoon

Corn flour - 1 tablespoon

Water - 35 milliiters

PREPARATION

1. Take a pressure cooker, add 800 milliliters water, 50 grams split mung beans, 150 grams sweet corns, 1/2 teaspoon salt, 1/4 teaspoon turmeric and mix it well.
2. Cover it with lid and cook until you hear 1 whistle.
3. Open the lid and remove it from heat.
4. Transfer this into a blender and blend it into a puree.
5. Heat 1 tablespoon oil in a heavy skillet, add 1 teaspoon garlic and stir well.
6. Then, add 90 grams spinach and mix it well.
7. Cook for 5 - 7 minutes on medium heat.
8. Now, add the blended puree and mix it well.
9. Add 150 milliliters hot water and mix it well.
10. Bring it to a boil.
11. Add 1/4 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
12. In a bowl, add 1 tablespoon corn flour, 35 milliliters water and mix it well.
13. Pour the batter into the skillet and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Remove it from heat.
16. Garnish with black pepper.
17. Serve.