Creamy Daal-Paalak ka Shorba | How to make Creamy Daal-Paalak ka Shorba

By Runa Ganguly  |  29th Jan 2018  |  
5 from 1 review Rate It!
  • Creamy Daal-Paalak ka Shorba, How to make Creamy Daal-Paalak ka Shorba
Creamy Daal-Paalak ka Shorbaby Runa Ganguly
  • Prep Time

    10

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

4

1

0 votes

About Creamy Daal-Paalak ka Shorba Recipe

A warm bowlful of soup is welcome as an evening snack or an appetiser anytime, especially in chilly winters. Easy to make, packed with nutrients this paalak ka shorba/Soup could might as well be a dieter’s delight

Creamy Daal-Paalak ka Shorba, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Runa Ganguly. Creamy Daal-Paalak ka Shorba is a dish which demands no explanations, it's a whole world of flavour in itself. Creamy Daal-Paalak ka Shorba is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Creamy Daal-Paalak ka Shorba by Runa Ganguly is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Creamy Daal-Paalak ka Shorba.

Creamy Daal-Paalak ka Shorba

Ingredients to make Creamy Daal-Paalak ka Shorba

  • 3/4 cup moong daal – moong/split yellow lentils
  • 3/4 cup toor/tuvar or arhar daal – split yellow pigeon peas
  • 1/2 teaspoon turmeric powder
  • 1-inch piece of ginger (grated)
  • 1 large bunch of spinach (washed and chopped roughly, approximately 1/2 pound or 225 grams)
  • 3 tablespoons ghee (melted)
  • 1 teaspoon cumin seeds
  • 1 dry red chili (broken in half)
  • 6 cloves garlic (chopped very fine)
  • a pinch of asafetida
  • salt to taste
  • Half a lime (or lemon)
  • 4 teaspoons thick cream (whisked until smooth​)

How to make Creamy Daal-Paalak ka Shorba

  1. Wash the moong daal and toor daal thoroughly under running water. Soak the daal in enough warm water to cover it for 20 minutes.
  2. Put the daal into a deep pan and add water -- the level should be two finger digits over the top of the daal. Boil the mixture over medium heat.
  3. Add the turmeric powder and ginger and stir. Cook until the daal is soft enough to mash. Add more hot water as you cook, if required, to keep the consistency similar to that of a thick soup.
  4. When the daal is cooked, add the spinach, season with salt to taste, stir and reduce the heat to low.
  5. In another small pan, heat the ghee until it is hot and add the cumin seeds. Fry the ghee and seeds until they stop sizzling, and then add the dry red chili, chopped garlic, and asafetida.
  6. Fry the mixture until the garlic turns pale golden in color. Carefully add this ghee-spice mixture (tadka), to the cooked, simmering daal. It will sizzle and might splash so be careful.
  7. Add this mixture to the daal-spinach mix and stir well to blend.
  8. Blend the soup by hand or use a food processor to thoroughly blend the mixture until it has a smooth soup-like consistency.
  9. Spoon the soup into large soup cups or bowls. Garnish with a squeeze of lime or lemon and a teaspoon of cream and serve the soup with breadsticks or crusty bread.

My Tip:

For step 3, use a pressure cooker, which will cut the cooking time significantly. The pressure cooker will also help to retain more nutrients in the food that would otherwise be lost due to overcooking.

Reviews for Creamy Daal-Paalak ka Shorba (1)

Shelly Sharma8 months ago

Woww...Yummyyy...
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