Masoor Dal & Palak Soup (Red Lentil & Spinach Soup)

             Masoor Dal & palak Soup is a very light and a refreshing soup prepared with spinach along with tender stems and some soaked red lentils. This combination of masoor dal (red lentil) and spinach in a soup form is not only healthy and nutritious but also yummy and delicious. Loaded with iron, fibre and proteins, it is good for us and is also a one bowl of a light meal, especially at dinner time.

               The spinach stems, especially, contains a lot of nutrients and it gives out a distinctive flavor. This soup is especially good as a diet for the elderly & sick people. So it is ideal to add this healthy soup in your daily menu. 

               It also goes best as a one-pot meal with some garlic bread, bread sticks, bread croutons or some grilled meat. So check out the step by step pictorial recipe to prepare it.

• 1/4 cup masoor dal (red lentils), soaked for 30 minutes
• handful of spinach, washed, drained & chopped
• 1 tbsp. butter
• 2-3 bay leaves
• 1" cinnamon stick
• 1 onion, chopped
• 3-4 garlic cloves, chopped
• salt to taste
• 1/4 tsp. pepper powder or to taste
• pinch of  turmeric powder
• 1/4 tsp. garam masala powder
• 2-3 cups water 
• beaten yoghurt, coriander leaves, fried onion & red chili flakes to garnish

          Heat butter in a cooker and temper with the bay leaves and the cinnamon. Sauté for a few seconds. 

          Then add the garlic and onions. Sauté till they turn translucent.

          Add the soaked masoor dal, spinach, salt, turmeric powder, pepper powder, garam masala powder and water. Pressure cook for 2-3 whistles.

          When cool, discard the bay leaves and the cinnamon and blend into a puree. 

          Just before serving, heat through and serve, garnished with beaten yoghurt, fried onion, red chili flakes & coriander leaves.

Heat butter in a cooker & temper with bay leaves & cinnamon. Sauté for a few seconds. 

       Then add the garlic & onions. Sauté till they turn translucent.

                      Add the soaked masoor dal, 

spinach, salt, turmeric powder, pepper powder, garam masala powder 

                        and water. 

Pressure cook for 2-3 whistles. When cool, discard the bay leaves & the cinnamon & blend into a puree. 

Just before serving, heat through & serve, garnished with beaten yoghurt, fried onion, red chili flakes & coriander leaves.

Lentil Oats Porridge with Tomatoes & Prawns

          A protein rich and a comforting porridge with the goodness of lentils, oats, tomatoes and prawns is the best one can have for a light, satisfying meal. It is a diabetic friendly recipe that can be enjoyed guilt free. I made it into a curried style and my experiment in making this amazing soup was a super hit at my place. 

          Just a dash of lime is what all you need in this yummy porridge to tickle your taste buds. Here I have used tuvar dal (pigeon pea lentil) but you can opt for any lentil of your choice. For a veg. version, prawns can be substituted with mushrooms or paneer. So check the step by step pictorial recipe to prepare this on-pot healthy meal.

• 1/2 cup tuvar dal (pigeon pea lentil), boiled
• 1/2 cup oats, dry roasted
• 2-3 tomatoes, pureed
• 20-25 prawns, cleaned
• 1-2 tbsp. olive oil / butter
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1/4 tsp. pepper powder
• 2 slit green chilies (opt)
• 3 cups water
• 1 tsp. coriander leaves, chopped
• 1 tsp. lime juice

          Heat oil in a pan and sauté the prawns for a few seconds. Drain and keep aside. 

          In the same oil sauté the onions till light brown. 

          Add the ginger-garlic paste and all the dry spices mixed with  little water. Stir fry for a few seconds.

          Add the tomato puree, oats and green chilies. Sauté for a minute. 

          Add the boiled dal and water. Bring it to a boil and add the fried prawns. Simmer for 5-10 minutes or till it thickens to a desired consistency. 

          Add lime juice and garnish with coriander leaves. Enjoy as a light dinner or whenever you wish. 
          

                      Heat oil & saute the prawns. Drain & keep aside. 

                      Dry roast the oats and keep aside .

                      In the same oil saute the onions till light brown. 

                      Add ginger-garlic paste & all dry spices mixed with some water. Stir 
                      fry for a few seconds.

                       Add the tomato puree, 

                      oats and green chilies. Sauté for a minute. 

                      Add the boiled dal.

                       Add water and bring it to a boil.

                      Add prawns & simmer for 5-10 minutes or till it thickens to a desired
                      consistency.

                    Add lime juice & garnish with coriander leaves. Enjoy as a light dinner
                    or whenever you wish. 
          

Masoor Dal Shorba (Red Lentil Soup)

           Winter calls for some piping hot soup to keep us warm and comforting. So how about this healthy and nutritious Dal Shorba? This particular lentil soup can be prepared with a variety of lentils. So today I chose masoor dal (red lentil) to dish out this amazing protein rich meal as it is my personal favorite. 

          It is a simple no-frills soup that can be served as an appetizer or as a light dinner along with some grilled stuff. You may add any stock instead of water. Either way it simply tastes yummy. So check out the step by step pictorial recipe to prepare this one-pot wonder.      

• 1/2 cup masoor dal (red lentils), soaked for 30 minutes
• 1 tbsp. oats
• 1 tbsp. olive oil
• 1-2 bay leaves
• 1" cinnamon stick
• 1 onion, sliced
• 2-3 garlic cloves, chopped
• 1" ginger, chopped
• 1 green chili, chopped
• 1 tomato, chopped
• 1/2 tsp. roasted cumin powder
• 1/4 tsp. turmeric powder
• salt to taste
• 1 tsp. coriander leaves to garnish

          Heat oil and temper with bay leaves, cinnamon, onion, ginger, green chili and garlic. Sauté till the onions are translucent. 

          Add the tomatoes and all the dry spices. Stir fry for 2 minutes. Now add the masoor dal and oats. Sauté for 2 minutes more.

          Add 1 & 1/2 cups water and pressure cook for 3-4 whistles. When cool, discard the bay leaves and blend into a puree. 

          Heat through and serve, garnished with coriander leaves.

                     Heat oil & temper with bay leaves, cinnamon, onion, ginger, green chili 
                     and garlic. Sauté till the onions are translucent. 

                       Add the tomatoes & all the dry spices. Stir fry for 2 minutes. 

                        Now add the masoor dal and oats. Sauté for 2 minutes more.

                       Add 1 & 1/2 cups water and pressure cook for 3-4 whistles. 

                        When cool, discard the bay leaves and blend into a puree. 

                                 Heat through and serve, garnished with coriander leaves.

Lemony Red Lentil Soup

          Lentils of any variety is loaded with iron and proteins. So it is both healthy and nutritious. Do try this simple and delicious red lentil soup, which I prepared in a curried form. Serve in individual bowls. 

          Garnish with coriander leaves, red chili flakes and a dash of lime. Enjoy as a satisfying light dinner just as it is or with some bread sticks / croutons. So check out the step by step pictorial recipe to prepare it.

• 1 cup red lentil (masoor dal), soaked in water for an hour
• 1 tbsp. butter
• 1 tsp. olive oil
• 1-2 bay leaves
• 1 onion, sliced
• 2-3 garlic cloves, sliced
• 1 tomato, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• few kaffir lime leaves
• coriander leaves to garnish
• red chili flakes to garnish
• lime juice as required
• bread sticks / croutons to serve

          Heat oil and butter in a pan. Fry the onion and garlic till light brown. Add the tomatoes and all the dry spices. Sauté for a minute or two.

          Add the soaked lentil and stir fry for a minute. Then add 3 cups water and the kaffir lime leaves. Pressure cook for 10 minutes on a low flame after the first whistle.

          Set aside to cool down. Discard the lime leaves and the bay leaves. Blend into a puree and adjust water accordingly. 

          Heat through and serve in individual bowls. Garnish with coriander leaves, chili flakes and a dash of lime. Serve hot as it is or with bread sticks / croutons.

                                  Soak lentils in water for an hour.

                             Heat oil & butter. Fry onion, bay leaves & garlic till light brown. 

                                  Add tomatoes & all dry spices. Sauté for a minute or two.

                                  Add soaked lentil & stir fry for a minute. 

                      Add 3 cups water & kaffir lime leaves. Pressure cook for 10 minutes on 
                      low flame after the first whistle.

                      Discard lime leaves & bay leaves. Blend into a puree & adjust water 
                      accordingly. 

              Heat through & serve, garnished with coriander leaves, chili flakes & a dash of 
              lime. Serve hot as it is or with bread sticks / croutons.