Vegetarian Palak Moong Dal Recipes

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VEGETARIAN PALAK MOONG DAL



Vegetarian Palak Moong Dal image

Indian dal is a classic, soup-like vegetarian comfort food with rich and spicy flavors from cayenne, cumin, and turmeric. This recipe uses small yellow lentils called moon dal.

Provided by marwamp

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 2h25m

Yield 6

Number Of Ingredients 13

1 ½ cups yellow lentils (moong dal)
13 cups water
1 tablespoon ground coriander
1 tablespoon minced fresh ginger root
2 teaspoons ground turmeric
½ teaspoon ghee
2 ½ teaspoons salt
1 dash red pepper flakes, or to taste
2 tablespoons ghee
3 cups chopped spinach
2 teaspoons cumin seed
1 teaspoon cayenne pepper
1 tablespoon lemon juice, or to taste

Steps:

  • Rinse dal in a colander until water runs clear. Add to a large pot with water and bring to a full boil, about 5 minutes. Skim off any foam that forms, reduce heat, and add coriander, ginger, turmeric, and ghee. Boil gently for 2 hours.
  • Season soup with salt and red pepper flakes. Remove from heat and puree using a stick blender. Add spinach and return to a gentle boil over low heat.
  • Meanwhile, heat ghee in a small saucepan over high heat. Add cumin seeds and fry until brown, about 30 seconds. Turn off heat and immediately add cayenne pepper. Pour fried spices into the soup, cover, and let soak for about 5 minutes. Add lemon juice, stir, and serve.

Nutrition Facts : Calories 242.8 calories, Carbohydrate 34.1 g, Cholesterol 11.8 mg, Fat 5.8 g, Fiber 17.7 g, Protein 15.5 g, SaturatedFat 3 g, Sodium 1052.3 mg, Sugar 1.5 g

VEGETARIAN PALAK MOONG DAL



Vegetarian Palak Moong Dal image

Indian dal is a classic, soup-like vegetarian comfort food with rich and spicy flavors from cayenne, cumin, and turmeric. This recipe uses small yellow lentils called moon dal.

Provided by marwamp

Categories     Lentil Soup

Time 2h25m

Yield 6

Number Of Ingredients 13

1 ½ cups yellow lentils (moong dal)
13 cups water
1 tablespoon ground coriander
1 tablespoon minced fresh ginger root
2 teaspoons ground turmeric
½ teaspoon ghee
2 ½ teaspoons salt
1 dash red pepper flakes, or to taste
2 tablespoons ghee
3 cups chopped spinach
2 teaspoons cumin seed
1 teaspoon cayenne pepper
1 tablespoon lemon juice, or to taste

Steps:

  • Rinse dal in a colander until water runs clear. Add to a large pot with water and bring to a full boil, about 5 minutes. Skim off any foam that forms, reduce heat, and add coriander, ginger, turmeric, and ghee. Boil gently for 2 hours.
  • Season soup with salt and red pepper flakes. Remove from heat and puree using a stick blender. Add spinach and return to a gentle boil over low heat.
  • Meanwhile, heat ghee in a small saucepan over high heat. Add cumin seeds and fry until brown, about 30 seconds. Turn off heat and immediately add cayenne pepper. Pour fried spices into the soup, cover, and let soak for about 5 minutes. Add lemon juice, stir, and serve.

Nutrition Facts : Calories 242.8 calories, Carbohydrate 34.1 g, Cholesterol 11.8 mg, Fat 5.8 g, Fiber 17.7 g, Protein 15.5 g, SaturatedFat 3 g, Sodium 1052.3 mg, Sugar 1.5 g

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2021-01-08 Add spinach and return to a gentle boil over low heat. Meanwhile, heat ghee in a small saucepan over high heat. Add cumin seeds and fry until brown for about 30 seconds. …
From recipes.net
Cuisine Asian
Category Soup
Servings 6
Total Time 2 hrs 20 mins
  • Rinse dal in a colander until the water runs clear. Add to a large pot with water and bring to a full boil for about 5 minutes.
  • Skim off any foam that forms, reduce heat, and add coriander, ginger, turmeric, and ghee. Boil gently for 2 hours.
  • Season soup with salt and red pepper flakes. Remove from heat and puree using a stick blender. Add spinach and return to a gentle boil over low heat.
  • Meanwhile, heat ghee in a small saucepan over high heat. Add cumin seeds and fry until brown for about 30 seconds. Turn off heat and immediately add cayenne pepper.

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