Monday, 28 May 2012

Moong Dal Spinach Soup

Moong Dal Spinach Soup
2/3 c moong dal
1-2 tbsp peanut oil
6 c water
½ tsp cumin seeds
½ tsp turmeric
½ tsp salt or to taste
1 med onion chopped
1 tsp coriander
1 c chopped spinach (fresh or frozen)
4 in piece kombu
1-2 tbsp lemon juice
1 small bitter melon/gourd (karela)
2 slices ginger
1 grated carrot
1 tsp peanut or other oil
Moong Dal, Palak, Karela, Bitter Gourd
Moong Dal Palak Karela Soup

Cook the moong dal with the water, the first group of spices and a touch of oil until done, about 45 minutes. Add salt to taste and then cook the cumin seeds in the oil until a darker brown. Add vegetables if desired and sauté in the oil, then add to soup. If you are using spinach, do not sauté the spinach first - just add it to the soup after the oil and cook 2-3 minutes before adding lemon juice and serving. If you are using bitter gourd, halve the bitter gourd and discard the seeds, then simmer the halves in boiling water for 5 minutes. Drain the gourd and discard the water. This cuts the strong bitter flavor. Finely chop the gourd and add directly to the soup without sautéing.

No comments:

Post a Comment