Name: Dal Spinach Shorba recipe by Sujata Hande-Parab at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: Toor Dal/ Split Pigeon peas – 3 tbsp; Moong Dal/ green split gram without skin – 3 tbsp; Spinach roughly chopped - 1 ½ cup; Cumin Seeds – 1tsp; Black peppercorns – 1 tsp; Cinnamon stick – ¼ inch (broken into pieces); Finely chopped Onion – 1/2 medium; Finely chopped Garlic cloves – 2-3; Grated Ginger – 1 ½ tsp; Green Chilli – 1 roughly chopped; Tomatoes – 1 small Rougly chopped; Finely chopped Coriander leaves – 2tbsp; Dried Mango or Tamarind pulp – ½ tsp; Salt to taste; Ghee/ Oil – 1 tbsp; For serving – Bread Croutons or toast and cream, dollop of fresh cram.

ABOUT Dal Spinach Shorba RECIPE

Dal is a term in the Indian subcontinent for dried, split pulses (that is, lentils, peas, and beans). The term is also used for various soups or gravies prepared from these pulses. These pulses are among the most important staple foods in SAARC countries, and form an important part of Indian, Nepalese, Pakistani, Sri Lankan and Bangladeshi cuisines. Spinach has its own aroma and taste and Spinach-dal combination is always prepared in different countries. Healthy and nutritious, loaded with lots of spices this stew or soup or shorba tastes amazing.

Ingredients Serving: 1

Toor Dal/ Split Pigeon peas – 3 tbsp
Moong Dal/ green split gram without skin – 3 tbsp
Spinach roughly chopped - 1 ½ cup
Cumin Seeds – 1tsp
Black peppercorns – 1 tsp
Cinnamon stick – ¼ inch (broken into pieces)
Finely chopped Onion – 1/2 medium
Finely chopped Garlic cloves – 2-3
Grated Ginger – 1 ½ tsp
Green Chilli – 1 roughly chopped
Tomatoes – 1 small Rougly chopped
Finely chopped Coriander leaves – 2tbsp
Dried Mango or Tamarind pulp – ½ tsp
Salt to taste
Ghee/ Oil – 1 tbsp
For serving – Bread Croutons or toast and cream, dollop of fresh cram.

Instructions

In a presser cooker heat Ghee. Add cumin seeds. Let it splutter.
Add Cinnamon stick pieces, black peppercorns. Stir for few seconds.
Add finely chopped onion. Cook till translucent.
Add green chilli, garlic, grated ginger and cook till raw aroma goes away.
Add tomatoes, dried mango, coriander leaves, chopped spinach leaves, salt. Stir for 1 minute.
Add washed dals and 2-3 cups water and close the cooker lid. Cook for 3-4 whistles on medium flame.
Switch off the flame. Let pressure inside cooker come down naturally.
Blend mixture into fine and thin puree. Pass this soup through soup sieve.
Discard the residue. Reheat the mixture in sauce pan adding water to adjust the desired consistency. It should be slightly thin.
Garnish with coriander leaves and bread croutons, dollop of fresh cream
Serve hot.

Similar Recipes