Ingredients
1½cupsyellow lentils,moong dal
13cupswater
1tbspground coriander
1tbspfresh ginger root,minced
2tspground turmeric
2½tspsalt
1dashred pepper flakes,or to taste
2tbspghee,plus ½ tsp
3cupsspinach,chopped
2tspcumin seed
1tspcayenne pepper
1tbsplemon juice,or to taste
Preparation
Rinse dal in a colander until the water runs clear. Add to a large pot with water and bring to a full boil for 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 for 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.
