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It is a nutritious and comforting soup that is quite popular in India. Being a perfect companion for chilly winter days, this shorba is made with lentils and spinach. It is thinner than most soups along with being light yet hearty.
Dal Palak Shorba For Winter, A Daily Dose Of Protein In A Warm Bowl
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Dal Palak Shorba
It is a nutritious and comforting soup that is quite popular in India. Being a perfect companion for chilly winter days, this shorba is made with lentils and spinach. It is thinner than most soups along with being light yet hearty. The warmth of spices and a final garnish of cream and lime makes each spoonful soothing and delicious. It is best served with a slice of bread or enjoyed on its own.
Ingredients:
3/4 cup moong dal, 3/4 cup toor dal, 1/2 teaspoon turmeric powder, 1-inch piece of ginger, 1/2 pound spinach, salt to taste, 3 tablespoons ghee, 1 teaspoon cumin seeds, 1 dried red chilli, 6 garlic cloves, a pinch of asafoetida, fresh lime, 4 teaspoons fresh cream
Step 1
Rinse both types of dal thoroughly under running water to remove the dirt. Soak them in a bowl half filled with warm water for 20 minutes, which helps soften them for quicker cooking. You can skip this step if you like.
Step 2
In a deep pan, add the soaked dals along with enough water to cover them by about 1 inch. Place over medium heat, add turmeric and grated ginger, and bring to a boil. Stir occasionally and simmer until the dal is fully cooked and soft, adding more hot water if necessary to maintain a soup-like consistency.
Step 3
Once the dal is tender, add the chopped spinach and salt to taste. Stir well, then reduce the heat to low and let the spinach cook until wilted, about 5–7 minutes. Once done, put it aside and prepare the tempering.
Step 4
In a small pan, melt the ghee over medium heat. Add cumin seeds and let them sizzle until fragrant. Add the dried red chilli, chopped garlic and a pinch of asafoetida. Stir frequently until the garlic turns a light golden colour.
Step 5
Carefully pour the hot tadka into the simmering dal-spinach mixture. Stir to combine. For a smoother consistency, use a hand blender or food processor to blend until slightly smooth but still textured.
Step 6
Ladle the shorba into bowls, and garnish with a squeeze of fresh lime or lemon and a swirl of cream. Serve with warm breadsticks or your favourite bread for a satisfying winter meal. Otherwise, you can also enjoy the dal palak shorba on its own.
Storage Tip
Dal Palak Shorba is a wonderful way to enjoy the earthy flavours of lentils and the nourishing power of spinach. You can also store the leftovers for one day and reheat before serving in this winter season.