Mung Dhal and Spinach soup2013-07-06
- Cuisine: Asian, Fusion, Halal, Indian, Kosher, Malaysian, Singaporean
- Course: Main Course, Side Dish, Soups
- Skill Level: Beginner
- Yield : approximately 2 litres
- Servings : 6/8
- Prep Time : 20m
- Cook Time : 60m
- Ready In : 1m
- 1 cup mung dhal – washed
- 6/8 cups of water/stock
- 500g spinach/silver beet – chopped
- 2 x 100g onions – roughly/finely chopped
- 300g fresh tomatoes – chopped
- 1 heaped dessertspoon ground cumin
- 1 heaped dessertspoon ground corriander
- 1 heaped teaspoon garam masala
- 1 heaped teaspoon salt or as desired
- 1 level teaspoon ground tumeric
- 1 level teaspoon ground chilli (optional)
- 1/2 teaspoon ground pepper
- 1 teaspoon finely grated ginger
- 1 teaspoon finely grated garlic
- 2/3 tablespoon cooking/olive oil
In a large pot place mug beans in water and bring it to boil. When it comes to boil you may notice some froth/scum forming on top, simply remove it with a spoon if you wish. Now add to the pot the 100g roughly chopped onion, tomatoes and all ground spices, salt and pepper except the garam masala. Bring it to boil again then lower the heat and simmer for 30 minutes. In the meantime in another pan add the oil on medium to low heat and cook the remainder of the onion, garlic and ginger till golden in colour roughly for 10 minutes. Once the first 30 minutes are up add the spinach to the pan bring to boil, simmer for a further 30 minutes. When an hour of cooking time is over add the fried onion mixture to the dhal with garam masala, check for seasoning and serve as soup, over rice or bread. If using stock use salt sparingly.
Variations and Suggestions
For a quicker version of this dish I suggest soaking the beans overnight. Once it comes to boil with the required quantity of water add all the ingredients together while sauteing the onion, garlic, ginger mixture by following the same above method. Within 30 minutes you could have this dish ready for serving.
Dhal is not only a healthy part of one’s diet but also very economical. When my mother made this dhal I noticed that it took much longer than what I have created, one reason being that I prefer the taste of nuttiness when consuming any types of dhal dish. However most who traditionally cook dhal recipes, cook the dhal until it will melt in the mouth, requiring longer cooking time. Bearing this in mind, cook as long as you need to achieve your preferred texture.
The amount of water/stock used in this dish will determine the thickness and the quantity of this dish.
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