Moong Dal Spinach Soup

Moong Dal Spinach Soup
Ingredients
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 Soup
Method
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.