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Chana Dal Soup with Spinach


  • 2 cups chana dal soaked for 2 hours
  • Salt and pepper to taste
  • 4-5 garlic cloves, crushed in a press or finely chopped
  • 2 tablespoons extra virgin olive oil
  • 3 nine-ounce packages frozen spinach
  • Juice of 1 lemon


Boil the chana dal in a large pot with 3 quarts of water for 45 minutes, or until tender. Add salt and pepper, garlic, fried in the olive oil, and more water if desired. Add the spinach with the lemon juice. Put the lid on and cook a few minutes, until the spinach crumbles. Stir well and serve hot.

Serving Suggestion:

Serve as soup or over rice. Optionally top with non-fat yogurt or non-fat sour cream.


Adapted by David Mendosa from The Book of Jewish Food by Claudia Roden (Alfred A. Knopf, 1996), page 319. That recipe is for "Bean or Chickpea Soup with Spinach."

"Potakhe" Ms. Roden writes, "is the Moroccan Jewish spelling of the Spanish word for thick soups that combine vegetables and legumes in Spain. This soup is sometimes also made with meat."

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Last modified: January 11, 2001

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