Daal-Palak Ka Shorba (Lentil and Spinach Soup)
This warming Daal-Palak Ka Shorba is a wholesome lentil and spinach soup ideal for chilly days.
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Instructions
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Wash and soak daal in warm water for 20 minutes.
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Transfer the soaked daal to a deep pan, add water (two finger digits above daal level), and boil over medium heat.
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Stir in turmeric and ginger; continue cooking until daal is soft enough to mash, adding hot water to maintain a thick soup consistency.
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Add spinach and salt, then stir and reduce heat to low.
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In a small pan, melt ghee, then add cumin seeds, dry red chile, chopped garlic, and asafetida; fry until garlic turns pale golden.
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Carefully add this fried spice mixture to the simmering daal and spinach, stirring to blend.
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Blend the soup until it achieves a smooth consistency.
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Serve the soup garnished with lime or lemon and a teaspoon of cream, alongside breadsticks or crusty bread.