It was a gift of Yamuna Devi's Lord Krishna's Cuisine years ago that got me started on Indian cuisine, and it's still by far the finest Indian vegetarian cookbook I've ever come across. One of my favorite sections is her dal soups, which are always so simple to prepare, easily digestible, and exotically fragrant and delicious. This "panch dal shorba" made with spinach and five different split dals is an especially lovely and nutritious soup for a light lunch or dinner served with rice and a green salad with a mango dressing. And despite the quantity of spices, this soup is more aromatic than hot — the piquancy of the cumin, chilies and cayenne linger pleasantly rather than painfully on the tongue, although the chilies and cayenne can be reduced slightly for sensitive palettes.
All of these dals are always available at Indian grocers, along with the pungent asafetida powder that is essential to these aromatic Indian lentil soups.
|Five-Dal Spinach Soup|
|Recipe by Lisa Turner|
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Published on November 16, 2007
Simple, fragrant and delicious creamy soup with five split dals, spinach and vibrant Indian seasonings
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