Serves: 4
Total Calories: 374
1. Prepare the ginger-garlic paste. Place the dal and potato with 5 cups water, the ginger-garlic paste, turmeric, red pepper flakes, and salt in a medium saucepan and boil over high heat about 5 minutes. Reduce the heat to medium-low and cook until the dal is soft and creamy, about 40 minutes. For a thinner soup, add another cup of water and boil again.
2. Add the spinach and cilantro during the last 5 to 10 minutes. Transfer to a serving bowl.
3. Heat the oil (and ghee, if using) in a small saucepan over medium-medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander. Remove the pan from the heat stir in the paprika, then mix the spiced oil into the hot dal. Sprinkle the black pepper on top and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Yellow Mung Beans and Spinach Soup with Sizzling Cumin Oil recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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