Name: Palak Shorba (No Cream)
Yield: 4 servings
Ingredients: Spinach (palak) — 1½ bunches (300 g); Moong dal, yellow split — 2 tbsp (30 g); Ginger, fresh — 2 tsp (10 g); Ghee (cow) — 2 tsp (10 g); Cumin (jeera) — ¼ tsp (1 g); Water — 3 cups (700 ml); Cow's milk, whole — ⅓ cup + 1 tbsp (100 ml); Black pepper — ¼ tsp (0.5 g); Rock salt (sendha namak) — ½ tsp (3 g); Nutmeg — pinch (0.1 g)

Method

How to cook it

Step 1: Cook moong with 400 ml water 3 whistles.
Step 2: Blanch spinach 2 minutes; blend with moong and ginger.
Step 3: Temper cumin in ghee; add purée and remaining water; simmer 4 minutes.
Step 4: Add warm milk, pepper, salt, nutmeg; do not boil after milk.

Nutrition

Per serving, estimated

85kcal

Energy

4.9g

Protein

3.9g

Fat

8.7g

Carbohydrate

2.5g

Fibre

0.8g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

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Vol I · Jan 2

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Vol I · Jan 3

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Vol I · Jan 4

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Palak Shorba (No Cream)

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

More from Soups & Shorbas

Pumpkin–Masoor Soup

Lauki–Ginger Soup

Sweet-Corn Soup (Blended, Sattvic)

Moringa-Leaf Soup

Also good this season

Methi–Moong Dal Chilla with Mint–Curd Dip

Sarson–Palak–Bathua Saag (Sattvic)

Gajar–Matar–Shakarkandi Soft Sabzi

Haldi–Adrak–Gud Kadha

Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Spinach (palak)	1½ bunches	300 g	1500 g
Moong dal, yellow split	2 tbsp	30 g	150 g
Ginger, fresh	2 tsp	10 g	50 g
Ghee (cow)	2 tsp	10 g	50 g
Cumin (jeera)	¼ tsp	1 g	5 g
Water	3 cups	700 ml	3500 ml
Cow's milk, whole	⅓ cup + 1 tbsp	100 ml	500 ml
Black pepper	¼ tsp	0.5 g	2.5 g
Rock salt (sendha namak)	½ tsp	3 g	15 g
Nutmeg	pinch	0.1 g	0.3 g