SugarFree Ragi Cookies with Mixed Lentil soup

In a large mixing bowl add the ragi flour, dates powder, salt and baking powder and mix well with a whisk.

Add the melted butter and mix till the mixture is even.

Add milk teaspoon by teaspoon to bring everything together, you can also use banana paste in place of milk.

Divide the dough in equal portions and make small lemon size balls, slightly press them with a fork or back of a bottle cap.

Place in a lined baking tray, an inch apart from each other.

Bake in a preheated oven @180 degree C for 20 minutes. Until then you can prepare for the lentil soup.

For vegetable stock; in a pressure cooker add 2 cups water and add rough chop potatoes, coriander stalk, stems of cauliflower, broccoli, some leaves of cabbage, 4-5 carrot pieces, 2-3 beans pieces and cook till 1 whistle, strain, and use in various recipes. Can be stored in refridgerator upto 15 days

Wash and soak mixed dal for 20 minutes. Pressure cook until 2 whistles or until soft and mushy.

Heat oil and butter in a pan

Add crushed garlic and saute until light brown

Add fine chop onion and saute until golden colour

Add mashed dal and cook for 2 minutes

Add the vegetable stock. Season with salt and pepper

Add chilli sauce and fine chop coriander stalks

Cook till 1 boil, add lemon juice. Switch off flame

Serve with slice of lemon and coriander leaves