• Prep Time 5-10 minutes
  • Cook Time 20-25 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Ingredient                                                        Quantity

Oil                                                                      2 tbsp

Bay leaf                                                              1 no.

Cinnamon stick                                                  1 inch

Cloves                                                               5-6 no.

Black peppercorns                                             1 tsp

Coriander seeds                                                1 Tbsp

Cumin seeds                                                      1 tsp

Dry Red Chillies                                                 2-3 no.

Garlic chopped                                                  1 tsp

Ginger Julienne                                                 1 inch

Asafoetida (Hing)                                              ½ tsp

Onion Chopped                                               1 no. (Small)

Green chilli                                                      2-3 no.

Yellow Moong Dal                                            ½ Cup

Spinach Puree                                                  ½ Cup

Turmeric Powder                                             1/2 tsp

Salt                                                                  to taste

Water                                                               2 Cups



  1. Heat oil in a pan, add bay leaf, cinnamon stock, cloves, black peppercorn, coriander seeds, cumin seeds, dry red chillies, mix well and sauté till fragrant.
  2. Add Chopped garlic, ginger julienne, hing and sauté for 1 min.
  3. Add Chopped onion, green chillies, mix well and sauté for 2 min.
  4. Add boiled dal, spinach puree and mix well.
  5. Add turmeric powder, salt, mix well.
  6. Add water, mix well and cook for 6-8 min.
  7. When soup is starting to boil, switch off the flame and strain the soup in mixing bowl.
  8. Blend the left over masala into the grinder and strain it to the mixing bowl, mix well.
  9. Transfer soup in soup bowl and serve hot.



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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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