Ingredients
- Moong dal (split yellow lentils) — ½ cup
- Fresh spinach (chopped) — 1 cup
- Garlic cloves — 3
- Turmeric powder — ¼ tsp
- Black pepper — ½ tsp
- Salt — to taste
- Water — 2–3 cups
- Ghee or olive oil — 1 tsp
Instructions
1. Rinse the moong dal: Wash the moong dal thoroughly under running water until the water runs clear.
2. Cook the dal: In a pot, add the washed dal, 2 cups of water, turmeric, and the garlic cloves. Cook until the dal becomes soft and tender (about 10–12 minutes depending on heat and pot).
3. Gently mash: After the dal is soft, lightly mash it for about 30 seconds — keep some texture and avoid turning it into a smooth paste.
4. Add spinach: Stir in the chopped spinach and let the soup simmer for 4–5 minutes until the spinach wilts and blends with the dal.
5. Season: Add salt and freshly ground black pepper to taste. Stir well and simmer for another minute.
6. Finish with fat: Turn off the heat and add 1 tsp of ghee or olive oil for extra flavor. Stir gently and serve hot.
Tips & Variations
- For extra protein, add cooked moong sprouts or a spoon of Greek yogurt when serving.
- Tempering (tadka): For more flavor, temper mustard seeds, cumin seeds, and a pinch of asafoetida in a teaspoon of oil and pour over the soup before serving.
- Adjust consistency by adding more water for a thinner soup or simmer longer for a thicker texture.
- Make it vegan by using olive oil instead of ghee.