Nenju Elumbu/Maarkandam soup (Lamb Rib Bone Soup)

Introduction:

When I was young my mom use to make this soup all the time.This soup is
heavenly.I like it very much.Now i've made a tradition of serving this soup
in my household when my hubby or my son or myself suffer from cold or
cough or recovering from any illness or in cold weather.Now all have
become calorie conscious and don’t want to go to the mutton shop itself.
But the medicinal value of these soups can never be replaced by any other
food.

Nenjelumbu soup does not contain much fat and those who has access to a
mutton shop can surely give this soup a try.The soup alone can be taken in a
bowl and be given to kids right from 18 month old baby.I always prefer this to
chicken soup as I feel that chicken soup if taken in large quantity leads to dry
cough.This soup is also good for mom's who recently delivered/had their babies.


Ingredients:
Lamb Rib Bones - 1/2 Kg
Toor Dal - 1/4 Kg
Onion - 2 (Sliced)
Green Chillies - 4 (Long - Slit Lengthwise)
Whole Black Peppercorns - 1 tsp.
Cumin Seeds - 1/2 tsp.
Black Pepper Powder - 1/2 tsp.
Coriander Leaves - Few (To Garnish)
Salt - To Taste
Oil - 1 tbsp.


Method:

Clean and wash the bones.Soak the toor dal for 1/2 hour.

Cook the dal and the bones in a pressure cooker with enough water
for 4 to 5 whistles.

Heat a pan with a tbsp. of oil and add cumin seeds, whole black pepper
corns and fry for few seconds.

Then add sliced onions,green chillies and enough salt and saute till the
onions are transculent.

Add the onion and green chillies mixture to the cooked dal and bones and
mix it well.

Now add some black pepper powder and let it boil for 5 to 7 mins.

Check for the seasoning.Remove from the fire and garnish with some
coriander leaves and serve it hot.