Daal Palak-Green Gram and Spinach Spicy Soup

This is a North Indian daal served either with rice or roti(flatbread) or can be had in a bowl as a soup on a cold wintery day sprinkling with some fresh chopped onion with a dash of chat masala.An exceptionally tasty one as it is a combination of pulses and vegetables.

Here is a simple and tasty recipe and the credit goes to my friend Ms.Richa Goyal.

Ingredients:

Green gram(Moong)               1/2cup

Tomato(m),chopped               1nos

Onion(m),Chopped                 1nos

Chopped Spinach(palak)

(preferably leaves

and only tender stems)           2.5cups(1 bunch normally available in markets)

Salt                                              to taste

For Seasoning:

Oil+Ghee(clarified butter)         1tsp each

Red chilli powder                          1tsp

Cumin(jeera)                                  1tsp

Asafoetida(hing)                          2pinches(the one i use is strong)

Coriander(dhania)powder      1/2tsp

Fennel(saunf)powder               1/4tsp

Turmeric(haldi)powder          1/2tsp

Method:

• Wash the green gram and put in a pressure cooker along with chopped onion,chopped spinach and tomatoes with 2 cups of water.
• Cook for 1 whistle then simmer the flame and cook for  for 5minutes.
• Switch off.Let the pressure completely come down.
• Transfer the contents into a soup pot and add salt to taste,bring to boil.
• Whisk well with a wire whisk or a buttermilk churner.
• In a small seasoning pan heat oil+ghee.
• Add jeera ,when crackles add red chilli powder,switch off.
• Add the remaining ingredients and mix with a spoon.
• Pour over the cooking daal and boil some more.
• Serve hot with rice or chapathis.