Ingredients with Measurements:
- 1 cup urad dal (split black gram)
- 2 cups spinach leaves, washed and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 4 cups water
- Salt to taste
- 2 tablespoons ghee (clarified butter)
- 1 tablespoon lemon juice
- Fresh coriander leaves for garnish
Special equipment needed:
- Pressure cooker or a large pot with a lid
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the urad dal in cold water and soak it in enough water for 30 minutes.
2. Heat ghee in a pressure cooker or a large pot over medium heat.
3. Add cumin seeds and let them splutter.
4. Add chopped onion, minced garlic, and grated ginger. Sauté until the onion turns translucent.
5. Add coriander powder, turmeric powder, and red chili powder. Mix well.
6. Drain the soaked urad dal and add it to the pot. Sauté for 2-3 minutes.
7. Add chopped spinach leaves and 4 cups of water. Mix well.
8. Add salt to taste and close the pressure cooker lid or the pot lid.
9. Cook for 10-12 minutes in a pressure cooker or 25-30 minutes in a regular pot until the dal is soft and cooked.
10. Turn off the heat and let the pressure release naturally if using a pressure cooker.
11. Use an immersion blender or a regular blender to blend the soup until smooth.
12. Add lemon juice and mix well.
13. Garnish with fresh coriander leaves and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 33g
Protein: 13g
Fiber: 15g
Substitutions for ingredients:
- Urad dal can be substituted with any other lentil or bean.
- Ghee can be substituted with oil or butter.
- Spinach can be substituted with any other leafy green vegetable.
Variations:
- Add chopped tomatoes for a tangy flavor.
- Add coconut milk for a creamy texture.
- Add chopped carrots or sweet potatoes for a sweeter taste.
Tips and tricks:
- Soak the urad dal for at least 30 minutes to reduce the cooking time.
- Use an immersion blender for a smoother texture.
- Adjust the amount of water to get the desired consistency.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until hot.
Presentation ideas:
Serve the soup in a bowl with a dollop of yogurt or sour cream on top.
Garnishes:
Fresh coriander leaves, chopped green onions, or a drizzle of olive oil.
Pairings:
Serve the soup with crusty bread or naan.
Suggested side dishes:
Roasted vegetables or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more water to get the desired consistency.
- If the soup is too thin, cook it for a few more minutes to thicken it.
Food safety advice:
Make sure to wash the spinach leaves thoroughly before using them.
Food history:
Urad dal is a staple ingredient in Indian cuisine and is used to make a variety of dishes, including soups, curries, and snacks.
Flavor profiles:
The soup has a mild and earthy flavor with a hint of spice.
Serving suggestions:
Serve the soup as a light and healthy meal for lunch or dinner.
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Region: Indian