Urad Dal and Spinach Soup

1. 1
   pressure cook · ~15 min

   Pressure cook the urad dal.

   1.Drain the soaked urad dal and add it to a pressure cooker with 3 cups water and turmeric powder.

   2.Close the lid and pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy.

   3.Let the pressure release naturally. Open the lid and whisk the dal gently until smooth.

   TIPWhisking the dal while warm ensures a creamy, uniform soup base without any lumps.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat ghee in a soup pot over medium heat.

   2.Add cumin seeds and let them crackle for 30 seconds.

   3.Add minced garlic and slit green chili. Sauté until garlic turns light golden and fragrant, about 40 seconds.

   TIPKeep the heat medium — garlic burns quickly and turns bitter if the ghee is too hot.
3. 3
   simmer · ~10 min

   Simmer the soup with spinach.

   1.Pour the whisked dal into the pot with the tempering. Add salt and black pepper.

   2.Stir well and bring the soup to a gentle simmer.

   3.Add the chopped spinach and cook until the leaves wilt completely and turn tender, about 5-7 minutes.

   4.If the soup feels too thick, add warm water a splash at a time until it reaches your preferred consistency. Simmer 2 more minutes.

   TIPSimmer gently — a rapid boil can make the dal lose its creamy texture and the spinach turn stringy.
4. 4
   serve · ~1 min

   Finish with lemon juice and serve.

   1.Turn off the heat and stir in the fresh lemon juice.

   2.Ladle the soup into 4 bowls.

   3.Garnish each bowl with chopped coriander leaves and serve hot.

   TIPAlways add lemon juice after removing the pot from heat — cooking the juice dulls its brightness.

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