Roasted Moong Dal with Spinach Tadka (Roasted Lentil Spinach soup) | How to make Roasted Moong Dal with Spinach Tadka (Roasted Lentil Spinach soup)

By Antara Navin  |  14th May 2016  |  
4.8 from 4 reviews Rate It!
  • Roasted Moong Dal with Spinach Tadka (Roasted Lentil Spinach soup), How to make Roasted Moong Dal with Spinach Tadka (Roasted Lentil Spinach soup)
Roasted Moong Dal with Spinach Tadka (Roasted Lentil Spinach soup)by Antara Navin
  • Prep Time

    5

    mins
  • Cook Time

    30

    mins
  • Serves

    2

    People

149

4





About Roasted Moong Dal with Spinach Tadka (Roasted Lentil Spinach soup)

My inspiration for this dish is simply my love for the Bengali cuisine that infuses awesome flavors and aroma into the food by cooking it in whole spices and tempering with desi ghee. This dish is a pure satvik vegetarian dish and does not have any onion, garlic and even tomatoes. The moong dal may be fried in ghee or dry roasted which gives it a special aroma. The spinach is blanched and stir fried in ghee, giving it a crispy texture, nutty flavor and aroma. The spinach and the lentil is then cooked with ghee and whole garam masala spices that enhances the flavor and makes it yummy.

Roasted Moong Dal with Spinach Tadka (Roasted Lentil Spinach soup), a deliciously finger licking recipe to treat your family and friends. This recipe of Roasted Moong Dal with Spinach Tadka (Roasted Lentil Spinach soup) by Antara Navin will definitely help you in its preparation. The Roasted Moong Dal with Spinach Tadka (Roasted Lentil Spinach soup) can be prepared within 5 minutes. The time taken for cooking Roasted Moong Dal with Spinach Tadka (Roasted Lentil Spinach soup) is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Roasted Moong Dal with Spinach Tadka (Roasted Lentil Spinach soup) step by step. The detailed explanation makes Roasted Moong Dal with Spinach Tadka (Roasted Lentil Spinach soup) so simple and easy that even beginners can try it out. The recipe for Roasted Moong Dal with Spinach Tadka (Roasted Lentil Spinach soup) can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Roasted Moong Dal with Spinach Tadka (Roasted Lentil Spinach soup) from BetterButter.

Roasted Moong Dal with Spinach Tadka (Roasted Lentil Spinach soup)

Ingredients to make Roasted Moong Dal with Spinach Tadka (Roasted Lentil Spinach soup)

  • 1/2 cup moong dal (skinless and Split moong dal)
  • 1 cup fresh spinach leaves
  • 1 tsp Turmeric
  • 1/2 tsp red chilli powder
  • 2 tsp ghee
  • 1 bay leaf
  • 1 Dry red chilli
  • 1 inch cinnamon stick
  • 2 cloves
  • 2 cardamon pods
  • 1/2 knob ginger grated/chopped
  • 1 tsp Roasted Cumin Powder
  • 1 green chilli
  • Dash of hing or asaefoetida
  • 1/2 tsp cumin seeds
  • salt as per taste

How to make Roasted Moong Dal with Spinach Tadka (Roasted Lentil Spinach soup)

  1. Dry roast moong dal on low medium heat for 5-6 minutes till you feel the aroma. Turn off the gas and let the lentil cool.
  2. Wash and clean the roasted dal with water and pressure cook it with little salt and half of turmeric and 1 1/2 cup of water. Give it 2 whistles and then let cool the steam.
  3. Prepare an ice bath by taking some water in a container and add ice cubes into it. Keep the ice bath ready before you start blanching the spinach.
  4. Wash and clean spinach with water to remove any dust or grain. Add sufficient water in a big container and bring it to a boil. Add spinach leaves into the boiling water and blanch it for around 2 minutes or less.
  5. Remove the leaves by a strainer or skimmer and let it cool in ice bath for 30 seconds. This stops the spinach leaves from the cooking process. Remove the leaves and squeeze out excess water from it.
  6. Finely chop the blanched spinach, 1/2 knob ginger and slit green chilli vertically.
  7. Heat a large skillet and add 2 tsp ghee into it. Add hing, cumin seeds, dry red chillies, cinnamon stick, bay leaf, cloves and cardamon pods. Saute for 2-3 minutes on low flame.
  8. Add chopped spinach, grated ginger and green chilly and stir fry for 5-6 minutes till the spinach becomes crispy.
  9. Add the cooked dal. Add water as required for the gravy consistency. Add turmeric and red chilli powder.
  10. Bring the dal to a boil on low medium flame. Add roasted cumin powder and salt as per taste. Lower the flame and let the dal simmer for 2-3 minutes.
  11. Serve it hot along with rice or puri.

Reviews for Roasted Moong Dal with Spinach Tadka (Roasted Lentil Spinach soup) (4)

Yasmin dicotoa year ago

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Geetha Veeramania year ago

nice
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Jaswinder Kaura year ago

dal to be used is going dhuli, or split moong with chilka
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Suchitra Shaha year ago

healthy and delicious definitely going to try thanks Antara
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