Weight Loss Diet: Try Dal Palak Shorba To Shed Those Extra Kilos
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Dal has been a mainstay of Indian meals for centuries. It is considered an essential component of our diet, as it is nourishing, healthy, inexpensive, and power-packed with protein. Besides, dal is a versatile ingredient, which is used to make plenty of regional varieties too. One can pair it with everything and enjoy a wholesome, delicious meal. From a simple bowl of dal tadka to crispy dal pakodis, dal can be enjoyed in many ways. Now that winter is here, we bring you a delicious Dal Palak Shorba recipe that will not only nourish you but also help you shed some extra kilos in the chilly weather. 

Shorba is a type of soup that originated in the Middle East, but has now gained popularity all over the world. Thinner in consistency, as compared to a soup, shorba is light on the stomach yet wholesome and nutritious. Therefore, it is ideal for when you are unwell, and also for those who are on a weight loss journey. Replete with the goodness of lentils, spinach, ginger-garlic, and flavourful spices, this warm and comforting dish is sure to impress you. Simply serve it seasoned with fresh cream and a generous squeeze of lime.  

Dal Palak Shorba is a mix of soaked and pressure-cooked dals and spinach with sauteed spices like cumin, garam masala, turmeric powder, chillies, ginger-garlic, and asafoetida. The spices are sautéed well before combining with a dal and spinach paste. It is finished off with some cream, and seasoned with salt and lemon juice before serving hot. Here’s the full recipe of Dal Palak Shorba. 


  • 100 gm yellow moong dal 
  • 100 gm toor dal 
  • 10 gm garam masala 
  • 5 gm turmeric powder 
  • 15 gm ginger 
  • 250 gm spinach 
  • 40 gm oil 
  • 1 tsp cumin seeds 
  • 1 green chilly (chopped) 
  • 8 cloves of garlic (finely chopped) 
  • A pinch of asafoetida 
  • Salt, to taste 
  • ½ lemon juice 
  • 4 tsp thick cream 


  • Soak moong dal and tur dal in water for a couple of hours. 
  • After they have been soaked well, pressure cook them with spinach leaves in 4 cups of water. Make a paste and keep aside. 
  • Heat oil in a pan. Once done, add cumin seeds till they splutter. 
  • Then, add finely chopped ginger and garlic.  
  • Saute them until the raw aroma goes away. When they are slightly browned.
  • Add garam masala, turmeric powder, chopped chillies and a pinch of asafoetida. 
  • Fry this mixture on low flame and then add the dal and spinach paste. You can add some water to adjust the consistency. 
  • Add thick cream to the simmering dal, season with salt and lemon juice.