Quick green soup

all details

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.

Ingredients

  • 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

Method

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 serveĀ 

Add the lemon juice and fresh coriander, stir and serve.

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  • Cuisine - Indian

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we cooked this on friday and it was amaze balls... give it a go!!! Read more

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Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

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ozzodeano
Date and time
2 days ago