Ayurvedic Tomato Spinach Dal Soup (Tomato Spinach Lentil Soup)
Prep time
Cook time
Total time
Soul satisfying bowl of Ayurvedic Tomato Spinach Dal Soup that boost metabolism, nourish and cleanse.
Recipe type: Soup
Cuisine: Indian
Serves: 6
  • ½ cup Toor Dal (split pigeon pea)
  • ½ cup Masoor Dal (red lentil)
  • 1 tablespoon Ghee (clarified butter)
  • 1 red Onion - diced
  • 1 inch Ginger - minced
  • 2 clove Garlic - minced
  • 1 Green Chili - minced
  • 2 Tomatoes - diced
  • ½ teaspoon Cumin Seeds
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Garam Masala
  • 3 cups (750ml) Water
  • 2-3 cups Spinach (different variety of spinach or soft leafy greens can be used)
  • Salt to taste
  • Fresh Coriander leaves - to garnish
  1. Soak toor dal and masoor dal for 1 hour.
  2. Melt ghee in a large pot on low heat. Add cumin seeds and stir until the seeds lightly splatter. Add ginger and garlic, stir 10 seconds or until the raw aroma of the ginger and garlic goes away.
  3. Stir in green chili, onion and tomato. Add in coriander powder, garam masala and turmeric powder. Sauté until tomatoes are slightly soften.
  4. Add moong dal and water and bring the mixture to a boil. Lower fire and simmer for 45 minutes until dal is soften. Add salt to taste. If you prefer a smoother soup, you can slightly blend using a handheld blender at this point.
  5. Stir in spinach and switch off the fire so the spinach remain bright green.
  6. Serve and garnish with coriander.
  7. Enjoy as a side dish, or with rice or naan bread.
Tips: Cooking in a pressure cooker
The lentils do not need to be soaked and only 2 cups of water is needed. You can cook step 1-4 in a pot on the stove, then pour into the pressure cooker. Add in lentils and water, and pressure cook 15 minutes until the dal is soft and mushy. Open the cooker and stir in the spinach.
Recipe by at https://justasdelish.com/tomato-spinach-dal-soup/