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Prep Time: 5 min
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Cooking Time: 15 min
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Course: Lunch/Dinner
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Serving: 4
This is a hearty, foraged-style soup utilizing mustard greens (Lai Patta) and black pepper.
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Ingredients: 200g-300g mixed mushrooms (roughly chopped).
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1 bunch mustard greens (lai patta), chopped.
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4-5 cloves garlic (crushed).
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2 green chilies (slit).
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2 tbsp butter or mustard oil.
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1 tsp Meghalaya black pepper powder (freshly ground).
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salt.
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hot water.
Method:
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Heat butter or mustard oil in a pot and sauté the garlic and green chilies until fragrant.
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Add the mushrooms and sauté on high heat until they release moisture and turn brown.
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Add the chopped mustard greens and sauté for another minute until they wilt.
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Add hot water, salt, and half the black pepper powder. Bring to a boil, then simmer for 5-7 minutes.
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Finish with the remaining black pepper powder and a dash of lemon juice before serving hot.
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