Lentil & Spinach Soopa ~ Ayurvedic Recipe with Dr. Prakash Kalmadi

by on December 15, 2014

This Ayurvedic recipe with lentil and spinach is a yummy soup, known as soopa in the Ayurvedic texts. As Dr Kalmadi aptly states, “How can you heal without eating the right foods happily? Eating food has to be a pleasurable, nurturing experience. It has to please all your senses. I think that is the core philosophy of the kitchen at KARE…we worked on making Ayurvedic eating not just a healthy way of life but also a satisfying experience.”

Ayurvedic soup spinach


  • Masoor dal – ¼ cup
  • Spinach – 1 small bunch (approx 1 cup)
  • Turmeric powder a pinch
  • Ginger 1 inch piece, crushed
  • Coriander leaves – a fistful
  • Juice of half lemon
  • Salt (preferably powdered rock salt) – to taste

For the Tempering:

  • Ghee (preferably cow’s ghee) – 1 tsp
  • Cumin seeds – ½ tsp
  • Asafoetida powder – a pinch
  • Curry leaves – 7-8


  1. Cook the masoor dal with turmeric powder to a soft consistency.
  2. Add spinach leaves, salt and 2½ cups of water and continue to cook for 5-7 minutes.
  3. Blend the dal and spinach mixture along with ginger and coriander leaves. Strain and place on the flame again. Bring to a boil.
  4. In a pan, heat ghee for tempering and add the cumin. As it splutters, reduce flame and add the asafoetida and curry leaves. Pour this tempering into the simmering soup.
  5. Switch off flame and flavour with lemon juice. Serve hot.

This is a soothing drink during cold winters and much recommended during convalescence.


This recipe was first published in His ladle love – a column in Harmony Magazine. Part-1 of this post is an interview with Dr. Prakash Kalmadi, an Ayurvedic practitioner in Mulshi (Pune) who heads KARE, an Ayurvedic rejuvenation centre in Pune.


Share...Google+Pin on PinterestShare on LinkedInTweet about this on TwitterShare on Facebookshare on Tumblr

Leave a Comment

Previous post:

Next post: