Served over rice, this spinach moong dal soup becomes a hearty, soul-warming meal. In fact, this dish straddles the the line between soup and an entree. Also, according to the in-house taste tester these lentils were even better the next day.
By the way, it’s worth going through the effort of using whole cumin seeds and peppercorns. As you work your way through your bowl you get hit with all your senses by this great combination of spices. You will probably get the same effect with the ground version of these spices, but if you have the whole seeds, go for it!
Also, add more spinach than the recipe calls for, heck, why not?
Spinach Moong Dal Soup
- 1 cup yellow moong dal (Note: I used toor dal, any yellow lentil will do.)
- 1 tbsp ghee
- 1 tsp cumin seeds
- 1 bay leaf
- 1/2 inch piece ginger, finely chopped
- 1 tsp whole black peppercorn
- 1 tsp turmeric
- 1/2 tsp red chili powder
- 4 cups water
- 1 tsp salt or to taste
- 1 cup packed baby spinach
- 1/3 cup lemon juice (Note: I added about 1/8 cup of lemon juice. I thought that maybe 1/3 cup was a lot, maybe you’re more adventurous.)
- 1/2 cup loosely packed coriander, chopped fine (Note: Optional, of course, if you get that “soapy taste”)
Place dal in large bowl and rinse several times under running water. Drain and reserve. Place heavy-bottomed saucepan over medium heat and add ghee. When melted, add cumin seeds, bay leaf, ginger and black peppercorn.
Sizzle spices 30 seconds, then add turmeric and red chili powder.
Sizzle another 30 seconds, then add reserved dal, water and salt.
Bring to a boil over high heat, stirring occasionally. Reduce heat to low and cook covered until dal is soft and mushy, about 15 minutes.
Mix in spinach and cook for another 10 minutes until spinach is wilted and soft.
Mix in lemon juice and chopped coriander. Serve hot.