Hearty five-dal soup (Panch dal shorba) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 64) by Yamuna Devi

  • spinach
  • split peas
  • Show all ingredients...

  • EYB Comments

    Can substitute yellow split peas for green split peas and for toovar dal, vegetable oil for ghee, Swiss chard for spinach, bay leaves for cassia leaves, and coriander leaves for parsley. Dals must soak in water 3-5 hours.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Griddle-baked paper-thin whole wheat bread (Phulka); Shredded cabbage with green peas (Bandhgobhi hari matar tarkari); Clear broth with potatoes and urad badis (Aloo badi shorba); Carrots, cashews and dates in smooth yogurt (Gajar kaju raita)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute yellow split peas for green split peas and for toovar dal, vegetable oil for ghee, Swiss chard for spinach, bay leaves for cassia leaves, and coriander leaves for parsley. Dals must soak in water 3-5 hours.

  • Wlow on May 12, 2015

    As recipe mentioned, old chana dal takes longer to cook, and this was not fully cooked after 5 hours soaking and 1-1/2 hours cooking. May have added too much water (did I lose count while measuring?), but it was definitely not thick.

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