Indian sweetcorn and spinach shorba
- Preparation and cooking time
- Total time
- Easy
- Serves 4-6
Skip to ingredients
- 100g yellow moong dal (split yellow mung beans)
- a good pinch ground turmeric
- vegetable oil
- 4 green cardamon podsbruised
- a pinch asafoetida
- 1 tsp cumin seeds
- 1 dried bay leaf
- 4 cloves garlicthinly sliced
- 280g tinned sweetcorndrained and blitzed with a hand blender to a rough mix
- 500ml vegetable stockhot
- 75g spinachchopped
- 1/4 tsp coarsely ground black pepper
Nutrition: per serving
- kcal146low
- 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.
