250 gms spinach washed and chopped (stems included)
1/4 cup toor/arhar daal
1/4 cup moong daal
1 medium tomato chopped
1 medium onion chopped
3-4 cloves of garlic chopped
1 sprig of coriander chopped (optional)
Salt and pepper to taste
Wash and soak the daals for half an hour. Now take a pressure cooker and cook the daals along with onion, tomato, and garlic and water and pressure cook for 3-4 whistles till done. The daal should be more mushy than usual.
Now transfer the daal to a big soup pot or deep bottomed vessel and add the chopped spinach. Add about 1/2 cup of water if required and cook till the spinach is done. Let it cool for half an hour and then with a hand blender, blend the soup to a smooth puree. Put the soup back on flame and add salt and pepper. You can now either heat some ghee in a separate pan and splutter some cumin seeds, chopped coriander, and crushed red chilli and add it to the soup while serving or serve it without the tempering but with a tsp of fresh cream or just have it straight from the pot (if you are a weight watcher like me). The choice is yours but equally yummy for all three options!!