Lentils are a staple of Indian cuisine. North, south, east or west, wherever you go, Indians love their lentils—for their protein, vitamin and mineral content but also for their versatility. Sambhar, Khichdi, Chana Dal, Moong (split or whole)—the ways in which lentils are cooked in Indian homes are too many to list. Here we present a fresh new delicacy, a soup made of lentils. Try it; you might end up adding it to your favourite lentil recipes.
Dal ka shorba (lentil soup)
Number of Portions: 2
Preparation Time: 10 minutes
Cooking Time: 20 minutes
- ½ cup arhar dal [yellow lentil]
- ¼ cup red masoor dal [split red lentil]
- 1 tsp turmeric
- 2 tbsp canola oil
- ½ tsp hing
- 2 sprigs curry leaves
- 2 tsp mustard seeds
- ¼ cup onion sliced
- 6 garlic pods
- 1 tbsp madras curry powder
- 1 ½ tbsp tamarind paste
- 2 tbsp chopped fresh coriander
- Mix both dals and wash thoroughly. Add water and boil. Add turmeric and boil until dal is completely mashed.
- In separate pan, heat oil and add hing mixed with 2 tbsp of water. Add mustard seeds and curry leaves. Add sliced onion and garlic pods. Sauté on low heat. Add madras curry powder. Sauté on low heat and then add mashed dal and cook for five minutes.
- Add tamarind paste and garnish with fresh coriander leaves.
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