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Palak Or Moong Ka Mastana Shorba

mandeep's picture
the blend of spinach & moong beans had always been good to taste. & this is here for you in form of soup
Ingredients
  Spinach 1 Bunch (100 gm), washed thoroughly stalks & stems removed
  Yellow moong lentils 100 Gram
  Water 1 1⁄2 Liter
  Garlic paste 1 Teaspoon
  Carrots 1 Cup (16 tbs), diced (peeled)
  Milk 100 Milliliter
  Potatoes 1 , diced (peeled)
  Thymol 2 Teaspoon
  Coriander 1 Teaspoon (for garnish)
  Green chillies 2
  Peppercorns 10
  Onions 1⁄2 Cup (8 tbs), diced (peeled)
  Turnips 1⁄2 Cup (8 tbs), diced (peeled)
  Zucchini 1⁄4 Cup (4 tbs), diced
  Mint leaves 1 Bunch (100 gm)
  Tomato 1 , chopped
  Basil leaves 20
  Rosemary 1 Teaspoon, chopped
  Cream 1 Teaspoon (to garnish)
Directions

in a pan add all the ingredients except cream milk & corriender.
simmer for around two hrs or till the water is reduced to half.
cool, make a puree of it & return to pan brin to a boil & reduce the heat.
add milk & cook for 10 minutes stirring continously to avoid formation of scum.
pour in the bowl with a garnish of corriender leaves & cream.
you can turn this soup to a non veg soup by adding mince of any meat but you have to increase the time of cooking accordingly.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Appetizer
Taste: 
Savory
Feel: 
Velvety
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
140 Minutes
Ready In: 
150 Minutes
Servings: 
4
Story
this actually was a fusion of left over moong dal. but was marvellous when tried it with the fresh one.
Subtitle: 
the spinach & moong lentil soup

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