The combination of masoor dal (red lentil) and spinach in a soup form is not only healthy and nutritious but also tasty and delicious. Loaded with iron and proteins, it is good for us and is also a one bowl of a light meal, especially at dinner time.
- 1/2 cup masoor dal (red lentils), soaked for 30 minutes
- 1-2 bunches spinach, chopped
- 1 tsp. butter
- 2 bay leaves
- 1" cinnamon stick
- 1 onion, chopped
- 3-4 garlic cloves, chopped
- salt to taste
- 1/2 tsp. pepper powder or to taste
- 1/2 tsp. turmeric powder
- 1/2 tsp. garam masala powder
- 1 tsp. cumin powder
- 3 cups water / stock
- coriander leaves to garnish
Heat butter in a pan and temper with the bay leaves and the cinnamon followed by the garlic and onions. Saute till they turn soft.
Add the soaked masoor dal, spinach, salt, turmeric powder, pepper powder, garam masala powder, cumin powder and water and pressure cook for 3-4 whistles.
When cool, discard the bay leaves and the cinnamon and blend into a puree. Just before serving, heat through and serve, garnished with coriander leaves.