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Ingredients2 h 25 m servings 243
Original recipe yields 6 servings
- 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.
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Per Serving: 243 calories; 5.8 34.1 15.5 12 1052 Full nutrition
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