Bright Green Spinach and Moong Dal Soup

This recipe for Spinach and Moong Dal Soup is a great example of the food at Kalari Kovilakom. It’s light, simple, easily digestible and loaded with nutrition.

Soups like this are a cornerstone in the Ayurvedic way of eating. They make us slow down and pay attention to what we are doing. When we are conscious of what and how we eat, we eat less. The brain reaches its satiety level naturally. This is in stark contrast to the modern day tendency to eat quickly and distractedly. We get calories but don’t feel full because we didn’t pay attention.

Spinach and Moong Dal Soup

Slowing down and appreciating food for its healing and nutritive powers also shifts from the tendency to treat food as entertainment. A basic principle of Ayurvedic treatments is that mindful eating helps the body assimilate the full essence of the food.

At Kalari Kovilakom, each person is prescribed a diet according to their body type. The chef team then prepares each guest’s meals according to what has been prescribed. Fresh and organic food are the key medicines in Ayurveda. And, though this recipe for Spinach and Moong Dal Soup is simple, the flavour shines through and helps lead the eater along the road back to balance and health.

Spinach and Moong Dal Soup Recipe

4 servings


½ cup split moong dal
½ cup grated coconut
1 cup chopped red onion or shallots
2 Tablespoons chopped ginger (save 2 teaspoons to garnish the soup)
2 cloves garlic, chopped
¼ cup fresh coriander stems, chopped
6 cups water
1 (10 ounce – 280 gram) package frozen chopped spinach, thawed
OR ½ pound fresh, washed and chopped
Salt and pepper to taste


  1. Place the dal, coconut, onion, ginger, garlic and corianders stems in a saucepan with the water and bring to a boil. Reduce heat to medium and simmer about 15 minutes until the dal is soft and cooked.
  2. Add the spinach and heat through.
  3. Remove from heat and pour into a food processor of a powerful blender and pulse to a fine puree.
  4. Return to the soup pot and reheat on medium-low.
  5. Season with salt and pepper to taste.
  6. Enjoy hot, garnished with diced ginger cubes.

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