Moong and palak Shorba.

A filling and highly nutritious soup/ shorba which can be served as a meal on the days that one is rushed for time or would like to take it easy. The term Shorba comes from the Arabic word Shurba which means soup. It is generally thick and can be enjoyed with bread or on it’s own.


100 gms Moong/ green gram

1 bunch of palak/ spinach

2 green chillies

1 inch piece of ginger chopped

7 cloves of garlic minced

1 onion sliced

1/2 tsp pepper powder

1 tsp cumin seeds


Lemon juice as per preference

1 tbsp Ghee/ clarified butter.


Wash and pressure cook the moong till mushy. Wash and chop the palak roughly. Heat ghee in a pan and drop in the cumin seeds. After they splutter drop in the sliced onion, ginger, green chillies and garlic. Roast on a gentle flame till the raw smell disappears. Drop in the chopped palak and roast till the palak wilts. Allow to cool. Tip in the cooled mixture along with the cooked moong into a mixer and grind to a smooth consistency. Tip it into a pan along with pepper powder and salt and bring to a boil. Allow to simmer on a gentle flame for five minutes. Switch off and add lemon juice as per taste. Serve hot.

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