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Four Grains Soup and Potato Stuffed Flatbread (Aloo Paratha) and Mint, Yogurt Dressing
COOKING MELANGERY35Ingredients
┅Seconds
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Ingredients
US|METRIC
1 SERVINGS
- 1/2 cup green split peas
- 1/2 yellow split peas
- 1/2 barley
- 1/2 lentils
- 1/2 alphabet pasta (bits made from wheat flour, spinach and tomato, or pasta of your choice)
- 6 cups water
- 1 potato (diced into small cubes)
- salt (to taste)
- 2 tsp. olive oil (or sunflower)
- 1/2 tsp. brown mustard seeds (or black)
- 1/2 tsp. cumin seeds
- 4 shallots (finely chopped)
- 2 green chiles (fresh, chopped, seeded if you like)
- 1 tsp. ground turmeric
- 1 tsp. ground cumin
- 1 fresh tomato (chopped)
- 2 Tbsp. fresh cilantro leaves (chopped)
- 1 1/2 cups whole wheat flour
- 1/4 tsp. salt
- 3 tsp. oil
- 1/2 cup water
- flour (for rolling)
- 2 large potatoes (boiled and peeled)
- 1/2 small red onion (finely chopped)
- 1/4 tsp. red chili powder (or to taste)
- salt (to taste)
- 5 sprigs cilantro (finely chopped)
- oil (for pan frying)
- 1 cucumber (small)
- 3/4 cup plain yogurt
- 1/4 tsp. sugar
- 1/4 tsp. salt
- garlic clove (minced)
- 1/4 tsp. paprika
- fresh mint (to taste, finely chopped)
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