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6 - 8 servings
suggest servings
| 3 | tablespoons | mung beans | |
| 3 | tablespoons | pigeon peas | |
| 3 | tablespoons | yellow split peas | |
| 3 | tablespoons | split green peas | |
| 3 | tablespoons | chickpeas (garbanzo beans) | |
| 7 | cups | stock | |
| 1 | teaspoon | turmeric | |
| 1 | tablespoon | coriander | |
| 1 | tablespoon | ginger root | shredded |
| 3 | tablespoons | ghee (clarified butter) | |
| 1 | teaspoon | salt | |
| 4 | ounces | spinach | fresh |
| 2 | teaspoons | cumin seeds | whole |
| 2 | teaspoons | green chili peppers | minced |
| 1 | each | bay leaf | |
| 1/8 | teaspoon | asafetida | |
| 1/4 | teaspoon | cayenne pepper | |
| 1/2 | teaspoon | garam masala | |
| 2 | tablespoons | coriander | chopped |
Sort and wash the legumes. Combine in a bowl and soak in hot water for 1 hour. Drain.
Combine the legumes with the stock, turmeric, coriander, ginger root and 1 tb of the ghee in a large pot. Bring to a boil and simmer covered for 1 1/2 hours. Stir occasionally.
Remove the pot from the heat, add the salt and beat with a whisk till the soup is quite smooth. Add the coarsely chopped spinach and cook gently for 10 minutes.
Heat the reamining ghee. When hot, add the cumin and chilies.
Fry for 20 seconds then add the bay leaf, asafetida and cayenne. A few seconds later, add 3 tb water. Cook for a minute or so and then pour into the soup.
Sprinkle in the garam masala, coriander and serve.
| % Daily Value* | |
| Total Fat 15.0g | 23% |
| Saturated Fat 7.0g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 1302mg | 54% |
| Total Carbohydrate 37.0g | 12% |
| Dietary Fiber 9.0g | 35% |
| Sugars 8.0g | |
| Protein 19.0g | 38% |
| Vitamin A | 13% | Vitamin C | 7% | |
| Calcium | 8% | Iron | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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