Moong Dal Gnocchi In Spinach Soup
by damyantiben
10 Feb 2012
This recipe has been viewed 8727 times
Protein and fiber combination which is light on stomach.
Moong Dal Gnocchi In Spinach Soup recipe - How to make Moong Dal Gnocchi In Spinach Soup
Preparation Time: Cooking Time: Total Time:
Makes 4 to 6 servings
For The Moong Dal Gnoochi
1/2 cup soaked yellow moong dal (split yellow gram) , crushed
1/2 cup besan (bengal gram flour)
salt to taste
1 tsp turmeric powder (haldi)
2 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp chilli powder
1 tsp finely chopped green chillies
2 tsp grated ginger (adrak)
1 tsp lemon juice
2 tsp sugar
1 tbsp finely chopped coriander (dhania)
2 tsp olive oil
For The Spinach Soup
2 cups spinach (palak) puree
1/2 cup potatoes puree
2 tsp olive oil
1 tsp cumin seeds (jeera)
1 tsp lemon juice
2 tsp sugar
1/2 tsp cardamom (elaichi) powder
Method
for the moong dal gnoochi
For the soup
for the moong dal gnoochi
- for the moong dal gnoochi
- Combine all the ingredients in a bowl, mix well and shape them into small round balls.
- Press the fork gently to make lines on balls. Keep aside.
- Boil enough water in a deep pan, add the gnoochi and cook till they rise up in water.
- Drain and keep aside.
For the soup
- For the soup
- Heat the oil in a pan and add the cumin seeds.
- When the seeds crackle, add the spinach and potato puree along with remaining ingredients, mix well and cook for 5-7 minutes.
- Add the prepared gnoochi, mix well and serve hot.
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