Clear soup with spinach and rice (Palak chaval shorba) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 230) by Yamuna Devi

  • spinach
  • lemons
  • Show all ingredients...

  • EYB Comments

    Can substitute red Swiss chard, green Swiss chard, or frozen baby peas for spinach; olive oil for ghee; and long-grain white rice for basmati rice.

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

Accompaniments: Crusty potatoes with white poppy seeds (Masala aloo); Succulent mixed vegetables with crunchy fried badis (Sabji badi tarkari); Stuffed arbi leaves in tomato and sour cream sauce (Urad dal bhara arbi patta)

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 red Swiss chard, green Swiss chard, or frozen baby peas for spinach; olive oil for ghee; and long-grain white rice for basmati rice.

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