Split peas provide a thick creaminess to this comforting and nutritious soup.
By Mansi Desai
- 3 cups fresh spinach leaves, packed
- ½ cup yellow split moong dal (split peas), soaked for an hour
- 1 small onion (chopped)
- 1 tomato (chopped)
- 3 cloves of garlic. crushed or minced
- 2 tbsp butter (or 1 tbsp ghee)
- 1 tsp cumin seeds
- salt – add to taste
- ground black pepper, add to taste
- ¼ tsp garam masala (optional, for flavor)
- 2 cups water
- 2 tbsp heavy cream (optional)
- Soak the Moong Dal in water for at least 30 minutes.
- Meanwhile, take the butter or ghee in a wok, and add the cumin seeds.
- When they start spluttering, add the chopped onions and tomatoes. As oil oozes out from the sides, add the minced garlic and fry for a couple minutes.
- Now add the soaked moong dal, along with its water, and let it cook along with the veggies in the wok. Add the salt, black pepper and garam masala (if you like a little kick in your soup).
- After about 10 minutes, add the spinach leaves, and add more water as required, then cover with a lid and let it simmer on medium heat, until everything is cooked, about 15-20 minutes. Stir it occasionally and add water only if required.
- Bring the mixture to a rolling boil, and then remove it from the stove. Now blend it in a mixer, along with the mint leaves, to form a smooth soup-like consistency.
- Add some heavy cream if you like, to make it smooth, and also less spicy, if making this for kids.
- To serve, pour it in a bowl, garnish with some more butter or cream fraiche, and serve hot.
A part-time recipe developer and food blogger, Mansi loves to experiment with vegetarian food, taking each recipe and giving it a fusion gourmet mark, a glimpse of which you can see on her blog called Fun and Food Cafe. As a mom of a toddler, she also looks for ways to keep her food healthy and flavorful, so even kids can enjoy it.