Description

A classic spinach flavored lentil soup thats easy to make and super healthy Most importantly, it makes my 4 year-old think spinach is not so bad after all!

Scale

Ingredients

1/2 cup tuvar dal

1/2 tsp. ground turmeric

3 cups spinach, finely chopped

1 tbsp. oil

1/2 cup onions, sliced in long strips

1 green chili, finely chopped

1 tsp. nigella seeds (kalonji/onion seeds)

1/2 tbsp. ginger paste

1/2 tbsp. garlic paste

1 tsp. coriander powder

1 tsp. Kashmiri red chili or 1/4 tsp. cayenne pepper powder

1/2 tsp. cumin powder

Salt to taste (approximately 3/4 tsp.)

A few drops of lemon

2 1/2 cups water plus 2-4 tbsp. as needed

Instructions

Cook tuvar dal in pressure cooker or instant pot along with 1/2 tsp. turmeric and 1/4 tsp. salt. If cooking in the instant pot, cook dal for 20 mins. on “multigrain setting.”
While the dal is cooking, heat 1 tbsp. oil in a deep bottomed pan on med. heat for 2 mins. Add 1 tsp. nigella seeds and cook for 2-3 mins.
Toss in 1/2 tbsp. each of ginger and garlic paste and saute for 30 secs. to 1 min.
Add 1/2 cup onions and the chopped green chili. Cook for 4-5 mins. till onions turn translucent. If the onions or ginger-garlic paste stick to bottom of pan, add two tbsp. water.
Add spinach and season with 1/4 tsp. salt. Cook for 2 mins. The spinach should start oozing water.
Add the masalas: 1 tsp. each of coriander powder and Kashmiri red chili powder plus 1/2 tsp. cumin powder. Cook for 3 mins. If masalas stick to bottom of pan, add another 2 tbsp. water.
Pour in 1 cup of water, plus cooked dal. Turn the heat up to med.-high, cover the pan and cook for 5 mins.
Uncover the pan, add 1/4 cup water and continue cooking on med.-high for 5 mins.
Turn off the stove, taste and adjust for salt.
Squeeze in a few drops of lemon and serve.

Cuisine: Indian

Nutrition

Serving Size: 1 cup
Calories: 36
Sugar: 0.7
Sodium: 233
Fat: 1.9
Saturated Fat: 0.3
Carbohydrates: 3.9
Fiber: 1.3
Protein: 1.4
Cholesterol: 0