Yellow Dal Soup

A light, nourishing soup of yellow moong lentils seasoned with turmeric, lemon, and a tempering of ghee.

Ingredients

• 700g basmati rice
• 1 cup naan bread
• 1 tbsp curry leaves
• a pinch of mustard seeds
• 2 tbsp neutral vegetable oil
• a generous handful of cauliflower florets
• a handful of fresh cilantro, chopped
• a drizzle of lemon wedges
• 500ml coconut milk
• 1 1/2 tsp ground turmeric
• 2 fresh spinach, chopped
• ghee, to taste

Instructions

1. 1

   Heat neutral vegetable oil in a large pot over medium heat and cook the grated fresh ginger and curry leaves gently until soft and fragrant.

2. 2

   Stir in the ground coriander and garam masala, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the paneer cubes and fresh spinach, stirring well to coat everything in the spiced base.

4. 4

   Pour in the water, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the paneer cubes is tender, about 25 mins.

6. 6

   Stir in the roti and continue simmering for a few minutes more, until heated through.

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