Dal Shorba Recipe
Dal Shorba is a light and nutritious Indian soup prepared with lentils and aromatic spices. This easy-to-digest starter delivers a warm, comforting flavor and is rich in protein. A popular choice in Mughlai and North Indian cuisine, perfect for lunch or dinner.
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Dal Shorba uses a simple blend of lentils like moong and masoor, cooked down until creamy and infused with spices such as cumin, garlic, and pepper. It is gentle on the stomach yet flavorful enough to serve as a restaurant-style appetizer. It is commonly enjoyed during winter or recovery meals due to its soothing nature.
Ingredients
- Yellow Moong Dal – ¼ cup
- Red Masoor Dal – ¼ cup
- Onion – 1 small, chopped
- Tomato – 1 medium, chopped
- Garlic – 3 cloves, crushed
- Ginger – ½ inch, chopped
- Green chili – 1 (optional)
- Cumin seeds – ½ teaspoon
- Turmeric powder – ¼ teaspoon
- Black pepper powder – ¼ teaspoon
- Garam masala – ¼ teaspoon
- Salt – as needed
- Ghee or Butter – 1 tablespoon
- Water – 3 cups
- Lemon juice – 1 teaspoon
- Coriander leaves – 2 tablespoons (chopped)
Nutritional Information
- Calories: 130 kcal
- Protein: 7g
- Carbohydrates: 20g
- Fat: 3g
- fiber & iron: High
- cholesterol: Zero (if cooked in oil instead of butter)
Directions
Follow these steps to prepare the nutritious Dal Shorba mentioned above
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Wash moong dal and masoor dal thoroughly. Boil them together in water with turmeric and salt until completely soft and mushy, matching the smooth, gentle texture described in the recipe.
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Heat ghee or butter in a pan. Add cumin seeds and let them crackle to release aroma that builds the soup’s base flavor.
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Add chopped onions, garlic, ginger, and green chili. Sauté until onions turn translucent and aromatic.
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Add tomatoes and cook until they soften and blend into the mixture, enhancing the rich taste.
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Pour the cooked lentils into the pan. Add black pepper powder and simmer for 8–10 minutes so flavors combine into the comforting soup-like consistency described.
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Blend gently with a hand blender for a smooth texture or keep slightly coarse for a more rustic feel.
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Add garam masala and lemon juice for balance. Adjust salt and thickness as needed.
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Garnish with fresh coriander leaves and serve warm as a light, protein-packed starter.
