I was trying to match the soup of our favorite Indian restaurant, with a few additions of my own. It came out great -- better even than the restaurant's soup. It is smooth, rich, and savory.
Put all ingredients up to the onion into a large soup pot and bring to a boil. Once lightly boiling, reduce to a simmer and cover. Cook until the dal breaks easily, 20-30 minutes.
While that is boiling, boil the carrots and potatoes in a separate pot. Watch closely -- boil until the potato and carrots begin to get tender, but still have a little bite. Drain them, reserving the liquid, and set aside.
Add the potato-carrot water to the boiling dal mixture to keep the right consistency. I used about 1 cup.
Once the dal is ready, use an immersion blender or countertop blender to puree.
In a small skillet, heat the oil until very hot but not smoking. Add the spices and stir until the cumin seeds begin to darken -- less than 1 minute.
Add the oil-spice mixture, reserved potatoes and carrots, and spinach, cook for 2-3 more miniutes and serve.
Optionally, grill a chicken breast and dice into 1/2 in cubes, and place with rice in the bowls before ladling in the soup.
Garnish with cilantro.
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Serving Size: 1 Serving (373g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 253 | ||
Calories from Fat: 55 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 7.2mg | 2 % | |
Sodium 382.6mg | 13 % | |
Potassium 887.3mg | 23 % | |
Total Carbohydrate 36g | 11 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 29.3g | ||
Protein 14.5g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 253
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