Spinach lentil soup
Red lentil 2 cup
Spinach 1 bag
Frozen peas and carrot 1 cup optional
Pinch of hing (asafoetida)
* Dash of lemon juice
* Salt, to taste
* 2 tbsp + 1 tsp oil/ghee
For the second tempering (optional)
* 1/2 tbsp oil/ghee
* 1/2 tsp cumin seeds
* 2 dried red chillies
* 1/4 tsp Kashmiri red chilli powder
Rinse the lentil well under running water until the water runs clear,
Boil the lentil with salt and pinch of turmeric till it half cooked
Heat oil in a heavy bottomed pot, add cumin seeds. Once it crackles add chopped ginger, garlic, hing, slit green chillies, and dried red chillies.
Add chopped onions, sauté until it turns translucent.
Next, add chopped tomatoes, sauté until it turns mushy and you see oil oozing from the sides of the pot.
Add chopped spinach, stir-fry until it wilts, about a minute. Then add the the peas and carrot
Add turmeric and red chilli powder, sauté for another 30 seconds.
Now, add the cooked lentil , and give everything a good mix.
Add about 1 cup of water or as per desired consistency, bring to a boil. Check for seasonings and adjust accordingly. Simmer for another 5 minutes. Drizzle some lemon juice and mix well.
Prepare the second tempering by heating oil in a small pan, add cumin seeds, when it crackles, add red chillies. Switch off the heat, add red chilli powder, mix well with the oil and pour it over the dal immediately. Mix it well with the lentil , and serve hot with rice or any other flatbread.