Recipe Cook Time

: 15 Minutes


Dal Palak Ka 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.

Source- Web


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


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.

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.

Fry this mixture on low flame and then add the dal and spinach paste. You can add some water to adjust the consistency.

Add thick cream to the simmering dal, season with salt and lemon juice.



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