Spinach Dal

Spinach Dal Soup 

• 1/3 C each mung dal, toor dal and chana dal
• 5-7 C water
• 1 Tsp turmeric powder
• 1 Tbsp coriander powder
• 1½ Tsp salt
• ½ Tsp sugar
• 1 small bunch of fresh spinach leaves
• 3 Tbsp ghee/oil
• 2 bay leaves
• 1½ Tsp cumin seeds
• 2 Tbsp finely grated ginger
• 2 hot green chilies, chopped
• ½ Tsp yellow asafetida powder
• ½ Tsp paprika
• 1 C chopped tomatoes
• 2 Tbsp chopped fresh coriander leaves
1. Wash and drain the dals.
2. Combine the dals and 7 cups of water in a saucepan. Add turmeric and
coriander powder. Bring to a boil, reduce the heat and cook until the dals are
soft and smooth. (Alternately, you can pressure cook the dal with the said
ingredients but add only 5 cups of water)
3. Keep the dal on lowest flame. Add salt, sugar and the spinach leaves to the
simmering dal. (you may add more water if you prefer a thinner consistency)
4. In a sauté pan, heat ghee/oil over moderate heat. Add bay leaves and
cumin. When the seeds darken a bit, add ginger and chilies and fry for 1
minute. Add asafetida, paprika and tomatoes. Cook for 5-7 minutes until the
tomatoes turn pulpy. Add the coriander leaves and stir in the seasoning to
the dal. Serve hot with rice or chapatis.
By Anand Lila Devi Dasi

Author: ISKCON Desire Tree

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