Palak Moong Dal Soup
A light, healthy and comforting Indian soup made with split yellow moong dal and fresh spinach. Easy to cook, protein-rich and great for a nutritious meal or snack.
Ingredients
Equipment
Method
- Rinse split yellow moong dal under running water and soak for 10 minutes. Drain the water.
- In a pressure cooker, add the soaked dal and 2 cups of water. Cook for 2 whistles on medium flame (about 10–12 minutes). Then let the steam escape naturally.
- Open the cooker, whisk the dal gently to smooth out lumps.
- Add finely chopped spinach into the cooked dal. Stir well.
- In a small bowl mix low-fat milk with cornflour to make a slurry. Pour this into the dal-spinach mixture.
- Add salt and freshly ground black pepper as per taste. Mix thoroughly.
- Cook on medium flame while stirring for 3–4 minutes till spinach blends well and soup thickens slightly.
- Turn off the heat. Serve hot in bowls. Optionally, garnish with a pinch of pepper.
Notes
You may skip milk and cornflour for a lighter, broth-like soup. For extra flavour, a small pinch of cumin powder can be added before serving. Soup tends to thicken when cooling — add a little warm water or milk to adjust consistency.