Moong Dal and Spinach Soup

Moong Dal and Spinach Soup


To be ground into smooth paste

  • 2 cloves garlic
  • 2 green chilies
  • 25 mm (1”) piece of ginger

Other Ingredients

  • 1 cup moong dal
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 5-6 cardamom
  • 3-4 dry red chilies
  • 3 cups chopped spinach
  • 1/2 tsp turmeric powder
  • 1 tbsp lime juice
  • salt to taste


  1. Clean and wash the dal. Add 2 cups of water and pressure cook for 3 to 4 whistles or till done. Keep aside to cool
  2. Grind garlic, ginger and chilies into fine paste and keep aside
  3. Heat the oil in a deep pan and add the cumin seeds, cardamoms and red chilies
  4. When the seeds crackle, add the paste and saute for a couple of minutes
  5. Add spinach, turmeric powder and salt and cook for 3-4 minutes
  6. Add cooked dal, 1 cup water and bring to boil
  7. Cook on medium heat for 3-4 minutes
  8. Stir in the lime juice and simmer for a couple of minutes stirring occasionally
  9. Serve hot with rice

Serves: 2

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