Button Mushrooms and Green Peas Soup
Button Mushrooms and Green Peas make cooked with spices makes for a delicious protein and minerals packed curry. It is balancing for all three Dosha. Ideal for lunch time maincourse or breakfast.
Servings: 4 people
Cost: $10
Equipment
- Heavy Bottom Pan or Pot
Ingredients
- 300 g Fresh Button Mushrooms
- 150 g Green Peas Use frozen or fresh peas. Both are great for this recipe.
- 1 tsp Rock Salt To taste
- 1 tsp Turmeric Powder
- 1 tsp Cumin Seeds Powder
- 1 tsp Coriander Seeds Powder
- 1 pinch Asafetida
- 1 Bay leaf optional
- 1-2 cloves optional
- 1 tbsp Olive Oil Ghee Or any pure cooking oil
- 2 Garlic Cloves Minced
- 1 Medium Onion
- 2 Medium Tomatoes
- 3 sprigs Fresh coriander leaves or cilantro leaves finely chopped
- 1 inch Fresh ginger root pounded or chopped
Instructions
Cutting and preparing the vegetables
- Wash the mushrooms and cut them into 4-6 pieces each. Don't make pieces too small as it will lead to too much water.
- Soak the frozen peas in warm water (for about 15-20 mins). If fresh, then wash them and keep aside.
- Finely chop onion, tomatoes and garlic. Pound the ginger.
Cooking the Vegetables
- Heat the pan on medium and add oil.
- Add asafetida, Bayleaf, and cloves.
- Once the seeds start to crackle, add in the onion, ginger and garlic mix. Stir till it turns golden brown.
- Add chopped tomatoes. Mix well and cover. Let it cook for 2-3 mins on medium heat.
- Add in the dried spices - turmeric powder, coriander seeds powder, and cumin seeds powder.
- Now add green peas and 1 cup water.
- Mix well and cover for about 5-10 mins. If you have already soaked green peas in warm water, then cooking time will be less. So check that the green peas are starting to soften but not fully cooked yet.
- Add mushrooms. Mix well, cover, and let the veggies cook for another 2-3 mins.
- Check that green peas are cooked well. Garnish with chopped coriander leaves. Enjoy!