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Adraki Masoor aur palak Daal – Ginger, Red Lentil Spinach Soup

Adraki, Masoor Palak daal is earthy, simply, creamy and tasty can be prepared with minimal ingredients in less than 20 minutes if you are using pressure cooker and tastes incredibly good.

Serve with hot steamy rice, round and soft gujarati rotlis and plenty salad for dinner or enjoy it like a soup with good hearty crusty bread for lunch or light dinner.

You will need :-

  • 1 cup red lentils
  • 2 cup water ( if using pressure cooker ) otherwise 4 cup.
  • 2 tbsp. ginger
  • 2 cup fresh spinach leaves roughly chopped
  • Salt to taste
  • 1 cup finely chopped tomatoes
  • 3/4 tsp. turmeric powder
  • 2-3 tsp. oil
  • 1 dry red chilli ( optional )
  • 1 tsp. cumin seeds
  • Pinch of asafetida powder ( hing )
  • 2 tsp. cumin coriander powder
  • 1 tsp. red chilli powder
  • 2 tbsp. lemon juice ( vitamin C from lemon juice will help iron to be absorb in the body )

Method :-
Clean and wash the daal, place in the pressure cooker with ginger, salt and turmeric powder. ( to cook in a sauce pan see note below )
After 3 whistle , let the pressure cool down naturally.
Open the lid and transfer daal into another pan, add chopped tomatoes and fresh spinach.
Cook daal for 2-3 minutes, don’t cook for long as spinach will loose it’s nutritious value.
In a small pan prepare vaghar ( tempering ) by heating oil, add cumin seeds dry chilli and hing when they crackle add chilli and cumin powder and immediately add into the prepared daal.
Stir in lemon juice, serve hot.

Note :- To cook in a saucepan : Wash lentils and soak for 1 hour or longer. (Dal can be cooked without soaking if you don’t have time. Soaking will help reduce the time it takes to cook the dal.) Drain the dal. In a medium saucepan add washed lentils, 4 cups water, ginger, turmeric, and salt. Bring to boil, reduce heat and simmer for 15 to 20 minutes, until the lentils are completely soft. Add the chopped tomatoes and spinach. Bring to boil. Reduce heat and simmer for another 2-3 minutes.
In a small pan prepare vaghar ( tempering ) by heating oil, add cumin seeds, dry chilli and hing when they crackle add chilli and cumin powder and immediately add into the prepared daal.
Stir in lemon juice, serve hot.

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Tricia Buice

Thursday 31st of August 2017

Red lentil soup is one of my favorites! Love the addition of ginger and the color is fantastic. So warming and no doubt delicious.

Helen of Fuss Free Flavours

Thursday 31st of August 2017

Having ginger as a main flavour in a daal is wonderful. Not overpowering, but subtle. Adds warmth. A delicious recipe, perfect for the on-coming autumn and winter months.

Jane Saunders

Thursday 31st of August 2017

I need to remember this recipe for when I know I need and iron boost. Quick, easy and nutricious is always handy when I'm flagging.

Amy|The Cook Report

Thursday 31st of August 2017

This sounds delicious and the perfect thing now the weather's getting a bit cooler!

Emily

Thursday 31st of August 2017

I can just tell this is going to taste insanely delicious!