Spinach & Chana Dal Soup
A warming spinach and chana dal soup rich in iron and plant protein — supports blood replenishment and gentle digestion after delivery.
Total Time
35 min
Serves
2 people
Calories
230 kcal
Nutrition per serving
Key Pregnancy Nutrients
- Fiber8 g
- Iron3.5 mg
Ingredients
- Chana dal, soaked 1 hour – 1/2 cup
- Spinach, chopped – 1.5 cups
- Garlic, minced – 1 tsp
- Cumin seeds – 1/2 tsp
- Ghee – 1 tbsp
- Black pepper – 1/4 tsp
- Salt – to taste
Instructions
- 1
Pressure cook chana dal with 2 cups water and salt for 4-5 whistles until very soft.
- 2
Add spinach to the cooked dal and simmer 5 minutes until wilted.
- 3
Blend the mixture partially or fully for a smoother soup, if desired.
- 4
Heat ghee in a small pan, add cumin seeds and garlic; sauté until fragrant, then pour over the soup as tempering.
- 5
Add black pepper and serve hot.
Nutrition per serving
Key Pregnancy Nutrients
- Fiber8 g
- Iron3.5 mg
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