Wednesday, June 25, 2008

Spinach Fenugreek (Palak Methi)Lentil Soup


This is a simple soup with goodness of Lentils and Spinach. Tastes best with plain Flat Bread(Paratha) or Pita Bread.


Ingredients you'll need are
1/2 cup Moong Lentil
1 cup chopped Spinach

1/4 cup Methi(fenugreek) leaves,chopped
1/2 teaspoon Turmeric
2 small cloves Garlic
1/2 teaspoon mustard and cumin seeds
2 Dry Red Chillies
1 sprig curry leaves
1 Tablespoon Extra Virgin Olive Oil

To make this Simple Soup
Wash and Soak lentil for few minutes.

Cook the lentils in a cup of water ,turmeric ,salt and greens(Spinach and Fenugreek) until lentils are tender. May take 8-10 minutes in a pressure cooker or 20 minutes in a cover skillet. Now mash the cooked lentil mixture. Add another 1/2 cup of water or more if you like it more diluted.
Tempering the lentil soup
If you are from Middle east you probably will eat this soup without the tempering(Tadka).
Indians will rarely eat a lentil soup without the "tadka"
To prepare Tadka, heat EVOO in a smallest pan you have in the kitchen. Add the seeds ,peeled garlic, curry leaves and chillies. When the mustard seeds start to splutter you'll know the time is right to mix this tadka sensation in the lentil mixture.

Serve warm with your favorite kind of parathas or pita.

Health Nut Alert
Tadka can sometimes make you sneeze. Its could be because of the chillies used in the tadka , its just means your tadka is potent.

This is my entry for Sangeeth's Eat Healthy :Calcium rich Event

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