Quick green soup
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.
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- 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.
Add the lemon juice and fresh coriander, stir and serve.