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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.