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