Indian sweetcorn and spinach shorba

Name: Indian sweetcorn and spinach shorba
Total time: 40 min
Yield: Serves 4-6
Cuisine: Indian
Ingredients: 100g yellow moong dal (split yellow mung beans); a good pinch ground turmeric; vegetable oil; 4 green cardamon pods bruised; a pinch asafoetida; 1 tsp cumin seeds; 1 dried bay leaf; 4 cloves garlic thinly sliced; 280g tinned sweetcorn drained and blitzed with a hand blender to a rough mix; 500ml vegetable stock hot; 75g spinach chopped; 1/4 tsp coarsely ground black pepper

Published: March 7, 2017 at 10:27 AM

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Serves 4-6

Easy

Total time: 40 mins

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A Mughlai addition to Indian cuisine, this healthy but hearty soup is a classic in most homes and restaurants across the country.

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Recipe by Maunika Gowardhan

Ingredients

Nutrition

100g yellow moong dal (split yellow mung beans)
a good pinch ground turmeric
vegetable oil
4 green cardamon pods

bruised
a pinch asafoetida
1 tsp cumin seeds
1 dried bay leaf
4 cloves garlic

thinly sliced
280g tinned sweetcorn

drained and blitzed with a hand blender to a rough mix
500ml vegetable stock

hot
75g spinach

chopped
1/4 tsp coarsely ground black pepper

Nutrition: per serving

kcal146

low
fat6.7g
saturates0.6g
carbs13.6g
sugars3.6g
fibre3.9g
protein5.7g
salt0.2g

Method

step 1

Put the moong dal in a pan with 500ml water and the turmeric. Bring to a simmer then cook with the lid half on for 25-30 minutes until the dal is tender. Mash with a potato masher to thicken.
step 2

In a separate, large pan, heat 3 tbsp oil over a medium heat. Add the cardamom, asafoetida, cumin seeds, bay leaf and fry for 5 seconds, then add the garlic and fry for a further 5 seconds.
step 3

Add the mashed sweetcorn, stir well and fry for a minute, then add the dal. Season, then add the hot stock or 500ml water. Bring up to a simmer then cook gently with the lid on for 5 minutes. Add the spinach and black pepper, stir well for a minute and serve hot in bowls.

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