This power-packed dahl soup is made exciting with fried spices, creating lashings of flavor. Serve as a soup or pour over steamed fragrant basmati rice.
2/3 cup split moong dahl (red or green split peas are also fine)
6½ cups water
½ cup onion, finely diced
1 tsp minced ginger
1 tsp minced garlic
pinch of minced chilli
1 tsp turmeric powder
1 tsp coriander powder
1½ tsp sea salt
2 cups fresh spinach, washed and coarsely chopped, with stems
2 tbsp ghee or safflower oil
1 tsp cumin seeds
1 tsp black mustard seeds
½ tsp lemon juice
2 tbsp fresh coriander, coarsely chopped
Sort through beans, removing any little stones; wash, drain and place in a large pot with the water, onions, ginger, garlic, chilli, turmeric and coriander powder. Bring to a full boil, skim and simmer without lid for 30 to 45 minutes, depending on which bean you use. Once cooked, add salt and chopped spinach and simmer gently for 5 minutes.
In a separate frying pan, heat the oil or ghee to medium-high. Add the cumin and mustard seeds and when they all pop and brown, quickly pour into the soup. Cover and allow the seasoning to soak into the dahl for a minute or 2.
To serve
Add the lemon juice and fresh coriander, stir and serve.
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