North India

Dal shorba

Name: Dal shorba
Total time: 30 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1/3 cup moong dal (split yellow mung beans); 1/3 cup masoor dal (red lentils); 1 chopped tomato; 1 small chopped onion; 1 inch ginger; 3 cloves garlic; 1 green chilli; 1/4 tsp turmeric (ground turmeric); 3 1/2 cups water; 1 tbsp ghee; 1 tsp cumin seeds; 1/2 tsp crushed black pepper; 1 tsp salt; Lemon, juice of half; Coriander leaves (cilantro), chopped

Dal, thinned out and dressed up with lemon and pepper. The restaurant starter that is really just good dal.

30 minTime

8 gProtein each

mildSpice

Shorba and the Mughal table2 chapters · 1 min read

Make it your way

Grandma's wayStrained moong and masoor dal with cumin, pepper and lemon.

The original

161kcalsame

8 gproteinsame

5 gfibresame

30minutessame

Dal shorba.

Per serving, worked out from the ingredient table.

Ingredients

Moong dal (split yellow mung beans)⅓ cup

Masoor dal (red lentils)⅓ cup

Tomato1, chopped

Onion1 small, chopped

Ginger2.5 cm

Garlic3 cloves

Green chilli1

Turmeric (ground turmeric)¼ tsp

Water3½ cups

Ghee1 tbsp

Cumin seeds1 tsp

Black pepper½ tsp, crushed

Salt1 tsp

Lemonjuice of half

Coriander leaves (cilantro)chopped

Method

4 steps

1Rinse the dals and pressure cook with tomato, onion, ginger, garlic, chilli, turmeric and 3 cups water for 3 whistles. Let the pressure drop naturally.
2Blend smooth and strain for a silky shorba. Add more water to a pourable consistency and simmer 5 minutes.
3Heat ghee, crackle cumin, add crushed pepper and pour over the shorba.
4Season with salt and lemon and finish with coriander.

Serve it like this

Serve in small cups or bowls with a lemon wedge, a pinch of crushed pepper and coriander on top. Hot, with a papad on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

North India

Dal shorba

Dal, thinned out and dressed up with lemon and pepper. The restaurant starter that is really just good dal.

30 minTime

8 gProtein each

mildSpice

Shorba and the Mughal table2 chapters · 1 min read

Make it your way

Grandma's wayStrained moong and masoor dal with cumin, pepper and lemon.

The original

161kcalsame

8 gproteinsame

5 gfibresame

30minutessame

Dal shorba.

Per serving, worked out from the ingredient table.

Ingredients

Moong dal (split yellow mung beans)⅓ cup

Masoor dal (red lentils)⅓ cup

Tomato1, chopped

Onion1 small, chopped

Ginger2.5 cm

Garlic3 cloves

Green chilli1

Turmeric (ground turmeric)¼ tsp

Water3½ cups

Ghee1 tbsp

Cumin seeds1 tsp

Black pepper½ tsp, crushed

Salt1 tsp

Lemonjuice of half

Coriander leaves (cilantro)chopped

Method

4 steps

1Rinse the dals and pressure cook with tomato, onion, ginger, garlic, chilli, turmeric and 3 cups water for 3 whistles. Let the pressure drop naturally.
2Blend smooth and strain for a silky shorba. Add more water to a pourable consistency and simmer 5 minutes.
3Heat ghee, crackle cumin, add crushed pepper and pour over the shorba.
4Season with salt and lemon and finish with coriander.

Serve it like this

Serve in small cups or bowls with a lemon wedge, a pinch of crushed pepper and coriander on top. Hot, with a papad on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Dal shorba

Make it your way

Ingredients

Method

Dal shorba

Make it your way

Ingredients

Method

Make it a meal