Its cold outside baby! And this Palak Daal Shorba (soup) can keep you warm and full for a very very long time. I love the versatility of spinach both raw and cooked and heavily use it across the week. Spinach is a great protein source given that it has 2.9g of protein per 100g. Isn’t that cool? According to Ayurvedic principles, we should stick to local and seasonal produce and what can be more seasonal than spinach in the winters, though it is available these days all throughout the year.
Palak stands for spinach and Daal stands for lentils. The traditional recipe of a Palak shorba is made with milk and doesn’t contain any lentils. But my constant strive is to look for vegan alternatives but ofcourse always natural and plant based and the addition of lentils seemed to be a great idea. You got to give it a try.
Shorba is believed to have originated in the earlier times of Persia and is traditionally prepared by simmering meat in boiling water along with salt and flavored with aromatic curry spices and herbs. Over the years, vegetarian variants of Shorba have become popular as well. Shorba is derived from an Arabic term, ‘Shurbah’, meaning soup. In India there are varieties of shorbas made but palak shorba is definitely known popularly.
To add extra creaminess I went ahead and added some vegan cream but maybe cashew and almonds paste or butter could be a great substitute as well. If I give them a try, I will update the recipe for sure.
But without talking much about what to do, here’s how to do it. I have the recipe below for you. Why don’t you give it a try and drop your comments below.