A winter wonder: Flavorsome winter stew and soup in one pot

Palak means spinach, while Moong refers to yellow peas. Together, they create a thick, spiced soup that is easy to prepare. This dish can easily double as a stew to be enjoyed with rice.

How to Do It? Simply adjust the liquid as desired. Add one or two cups of boiling water to the pot for a soup, or use less water to achieve a thicker stew that pairs wonderfully with rice, couscous, or even pasta.

Ingredients for 4 Servings:

1½ cups yellow peas

3 cups water

2 tablespoons oil

1 small onion, finely chopped

3 cloves garlic, crushed

1 tablespoon ginger

½ chopped chili

1 teaspoon cumin

1 teaspoon turmeric

2 cups chopped spinach

2 cups water

Salt

For Serving:

Lemon wedges

Preparation Method:

1. Cook the peas in a pot with water for 45 minutes or until softened.

2. Heat oil in a pot and sauté onion, garlic, ginger, and chili until golden. Add spices and stir together.

3. Add the cooked peas and mix well. Incorporate spinach, water, and salt, and cook together for 10 minutes. Taste and adjust seasoning.

4. Serve alongside rice and add lemon just before eating.

Orly Plai-Bronstein, in collaboration with Sugat.