Daal Paalak (Lentil-Spinach Soup) Recipe

Ingredients:

• 1 cup moong daal (split yellow mung beans)

• 3 cups water

• 2 cups fresh baby spinach leaves, washed and chopped

• 1 tablespoon ghee

• 1 teaspoon cumin seeds

• 1/2 teaspoon turmeric powder

• 1 small tomato, finely chopped

• 1 small onion, finely chopped

• Salt to taste

• Fresh cilantro leaves, chopped (for garnish)

• Lemon wedges (optional, for serving)

Instructions:

1. Rinse the Daal: Rinse the dal under cold water until the water runs clear to remove any impurities and excess starch.

2. Cook the Daal:

• In a large pot, combine the rinsed dal and 3 cups of water.

• Bring to a boil over medium-high heat, then reduce the heat to low and simmer until the dal is soft and cooked, about 20-25 minutes. Stir occasionally and skim off any foam that forms on the surface.

3. Prepare the Tadka (Tempering):

• In a small pan, heat the ghee over medium heat.

• Add the cumin seeds and let them sizzle for about 30 seconds until they are fragrant.

• Add the chopped onion and sauté until it becomes translucent.

• Add the chopped tomato and turmeric powder. Cook, stirring occasionally, until the tomato softens and breaks down, about 3-5 minutes.

4. Combine Daal, Spinach (Paalak), and Tadka:

• Once the daal is cooked, add the chopped spinach to the pot. Stir well to combine.

• Add the tadka mixture to the pot with the daal and spinach.

• Stir well and add salt to taste.

5. Simmer the Daal:

• Let the daal simmer for another 5-10 minutes to allow the flavors to meld together and the spinach to cook down. If the daal is too thick, you can add a little more water to reach your desired consistency.

6. Garnish and Serve:

• Garnish with chopped cilantro leaves.

• Serve hot with steamed rice or roti. Optionally, serve with lemon wedges for a fresh, tangy flavor.