Wholesome whole grain and vegetable soup (Sabji shorba) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 243) by Yamuna Devi

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Accompaniments: Griddle-baked chickpea and whole wheat bread (Besan thepla)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute summer squash for zucchini, Swiss chard for spinach, yellow split peas for green split peas, and parsley for coriander leaves. Requires a pressure cooker.

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