Fenugreek-moong lentil soup

Ingredients:

• 3/4 cup lentils
• 1 cup water
• 1/2 tsp turmeric powder
• 1 tsp salt
• a pinch of asafoetida (hing)

• 1 tsp ghee
• 1/2 tsp whole cumin seeds
• 1/2 medium onion, chopped
• 2 – 3 red/green chili’s, slit lengthwise
• 2 cloves garlic, grated
• 5 – 6 curry leaves
• 1/2 tsp toasted ground cumin powder
• 1/2 tsp toasted ground coriander powder
• 1 ripe tomato, chopped
• 3 cups fenugreek/spinach leaves*
• 2 tsp lemon juice

Directions:

1. **Wash lentils until water runs clear. Add lentils into pressure cooker with 1 cup of water, turmeric powder, salt & a pinch of asafoetida powder.
2. Pressure cook lentils for only 1 whistle. Remove pressure cooker from heat and put it aside.
3. For tempering, heat a small nonstick skillet on medium. Once hot, add ghee.
4. Sprinkle in cumin seeds and allow to sputter for a few seconds before adding chopped onions. Fry till translucent & fragrant.
5. Add chili’s, garlic, curry leaves and tomatoes. Mix to combine and cook for 2 minutes or until tomatoes soften.
6. Sprinkle in toasted cumin + coriander powder and fenugreek leaves. Cook for 2 – 3 minutes.
7. Add tempered ingredients into lentils. Drizzle in some lemon juice and mix to combine.
8. Best serve hot with crusty bread/chapattis or rice 🙂