Dal Palak Shorba Recipe
How to make Dal Palak Shorba
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Dal palak shorba is thinner in consistency than soup and a great way to start your meal. A warm and comforting dish with the goodness of lentils, spinach, ginger-garlic and mild spices. Season with fresh cream and a generous squeeze of lime.
- Total Cook Time 20 mins
- Prep Time 05 mins
- Cook Time 15 mins
- Recipe Servings3
- Easy
Ingredients of Dal Palak Shorba
- 100 gm yellow moong dal
- 100 gm tur dal
- 10 gm garam masala
- 5 gm turmeric powder
- 15 gm ginger
- 250 gm spinach
- 40 gm oil
- 1 tsp cumin seeds
- 1 green chilly chopped
- 8 cloves of garlic finely chopped
- Pinch of asafoetida
- Salt to taste
- Half a lemon juice
- 4 tsp thick cream
How to Make Dal Palak Shorba
1.
Soak moong dal and tur dal (pigeon pea) in water for a couple of hours. After they have been soaked well, pressure cook them with spinach leaves in 4 cups of water. Make a paste and leave aside.
2.
Heat oil in a pan. Once done, add cumin seeds till they splutter. Then add finely chopped ginger and garlic. Saute them till the raw aroma goes away. When they are slightly browned, add garam masala, turmeric powder, chopped chillies and a pinch of asafoetida.
3.
Fry this mixture on low flame and then add the dal and spinach paste. You can add some water to adjust the consistency.
4.
Add thick cream to the simmering dal, season with salt and lemon juice.