1 1/2 cups split yellow mung dhal or split red lentils or mixed
8 cups of water
2 teaspoons of peanut or sunflower oil
1 teaspoon of mustard seeds
½ teaspoon of methi seeds
1/8 teaspoon of hing
½ teaspoon of turmeric
½ teaspoon of red chilli powder
fresh, grated ginger
1/2 teaspoon of black pepper
2 carrots
1/2 lb fresh spinach, washed and chopped
Chopped fresh coriander or parsley
Salt to taste
Lemon juice
  • Combine the lentils with the water in a large pot and bring to a boil. Reduce the heat and let it cook for 25 to 30 minutes, add carrots
  • In a small pan heat up the oil, when hot add mustard seeds, wait till pop, add methi seeds, hing turmeric and chilli powder roast for a moment
  • Add this mixture to the soup and cook for an additional 10 minutes
  • Finally, add the spinach and salt and cook for 10 more minutes.
  • Serve with crusty bread or Cheese & Herb scones or rice