Moong palak soup Recipe

Cooking Directions

• STEP 1.Wash and soak the moong dal for 30 minutes.
• STEP 2.In a pressure cooker, add the soaked moong dal, spinach, chopped onions, ginger, garlic, and green chilies.
• STEP 3.Add water, salt, and turmeric powder. Pressure cook for 3-4 whistles.
• STEP 4.Once the pressure is released, blend the mixture to a smooth consistency.
• STEP 5.Heat a pan, add ghee or oil, cumin seeds, and asafoetida. Saute for a minute.
• STEP 6.Add the blended mixture to the pan and bring it to a boil.
• STEP 7.Simmer for 5-10 minutes, adjust the consistency by adding water if needed.
• STEP 8.Season with salt, pepper, and lemon juice. Stir well.
• STEP 9.Garnish with fresh coriander leaves and serve hot.

Cooking Tips

• Soaking the moong dal helps in easy cooking and digestion.
• You can adjust the consistency of the soup according to your preference by adding more or less water.
• For a creamier texture, you can add a splash of milk or cream.
• You can also add some roasted cumin powder for an extra flavor.

Storage and Serving

• This soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave before serving.
• Serve the moong palak soup hot with a side of bread or rice for a complete meal.