Annapoorna Organic, KL


Daal-Palak Ka Shorba (Lentil and Spinach Soup)

  • 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.


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