Dal Shorba Recipe - Indian Style Lentil Soup
Dal Shorba is a healthy and light soup/shorba made with yellow moong dal and spiced with dry ginger powder and pepper powder that gives it that powerful punch of spice, topped with lemon juice.
Dal Shorba Recipe is a healthy lentil soup that can be prepared in less time with ingredients available at home. It is very comforting in winters and packed with proteins. It is best served as appetizer with croutons or bread sticks.
There are various types of Shorbas that can be prepared with Toor dal (Arhar) or Masoor Dal but in this recipe we have used Yellow Moong Dal which is easily available in every Indian kitchen.
Serve Dal Shorba as a soup along with a starter like Achari Paneer Tikka and complete your North Indian Style lunch on a Sunday with Tawa Paratha and Aloo Baingan Ki Sabzi.
If you like this recipe, here are a few more Soup Recipes
10 M
15 M
25 M
4 Servings
Ingredients
- 1/4 cup Yellow Moong Dal (Split)
- 1 Onion
- 6 cloves Garlic
- 1/2 teaspoon Dry ginger powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/3 teaspoon Red Chilli powder
- 1/2 teaspoon Black pepper powder
- 1 teaspoon Cumin seeds (Jeera)
- 2 teaspoons Coconut Oil
- Salt , as required
- 2 cups Water
- 1 teaspoon Lemon juice
- Coriander (Dhania) Leaves , for garnishing
How to make Dal Shorba Recipe - Indian Style Lentil Soup
To begin making Dal Shorba (Lentil Soup), we have to first wash the moong dal.
Next, pressure cook the moong dal for 2 whistles or boil by adding enough water until it is cooked soft. Release the pressure naturally.
Once cooked, mash the dal well or puree it with hand blender. Keep aside.
Heat a pan with teaspoon of oil, add finely chopped onion and garlic. Saute until translucent.
Pour the mashed dal along with 2 cups of water. Add required amount of salt, turmeric powder, ginger powder, pepper powder and red chili powder.
Mix well and simmer the flame for 2-3 minutes stirring it occasionaly and ensuring that the dal is not sticking to the bottom.
Once done, switch off and add lemon juice. Mixe well and keep it aside.
To prepare the tempering, add a teaspoon of oil in a tadka pan. Once the oil is hot, add cumin seeds and allow it to crackle. Turn off the flame.
Pour this tempering over the Dal Shorba and garnish with chopped coriander leaves.
Transfer the soup into a bowl and garnish it with cream or crushed cumin seeds.
Serve Dal Shorba as a soup along with a starter like Achari Paneer Tikka and complete your North Indian Style lunch on a Sunday with Tawa Paratha and Aloo Baingan Ki Sabzi.
