- 3/4 cup Annapoorna Moong Dal—moong/split yellow lentils
- 3/4 cup Annapoorna Tur Dal —split yellow pigeon peas
- 1/2 Teaspoon Annapoorna Turmeric Powder
- 1-inch piece of ginger (grated) or Ginger Powder 1 1/4 spoon
- 1 large bunch of spinach (washed and chopped roughly, approximately 1/2 pound or 225 grams)
- 3 tablespoons ghee (melted)
- 1 teaspoon Annapoorna Cumin Seeds
- 1 dry red chili (broken in half)
- 6 cloves garlic (chopped very fine)
- A pinch of asafoetida
- Salt to taste
- Half a lime (or lemon)
- 4 teaspoons thick cream (whisked until smooth)
Dal Palak Ka Shorba is a traditional Indian soup that is full of flavor and packed with nutrients.
- To create this delectable dish, moong and toor daal should be washed and soaked in warm water for 20 minutes prior to cooking.
- Then, the daal should be added to a pan of boiling water, along with turmeric powder, ginger, and salt.
- The mixture should be simmered until the daal is soft enough to mash before being reduced to low heat.
- In another small pan, ghee should be heated until hot and then cumin seeds, dry red chili, garlic, and asafetida can be added.
- After frying the mixture until garlic turns golden in color, it should then carefully be added (in a process called tadka) to the cooked daal while stirring everything together evenly.
- Afterwards, the soup can be blended either by hand or by using a food processor until it has reached a smooth consistency before spooning it into bowls or cups for serving.
- Adding garnishes such as lemon juice or cream just before enjoyment can further enhance its deliciousness when eaten with breadsticks or crusty bread.
