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    You are in: Home / Recipes / Indian Lentil Soup (Dal Shorva) Recipe
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    Indian Lentil Soup (Dal Shorva)

    Indian Lentil Soup (Dal Shorva). Photo by AmandaInOz

    1/3 Photos of Indian Lentil Soup (Dal Shorva)

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    Total Time:

    Prep Time:

    Cook Time:

    36 mins

    1 mins

    35 mins

    André Grisell's Note:

    An inexpensive, easy-to-make and delicious soup. This slightly modified recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England. Mung beans is the exquisite choice, but red or yellow lentils also make a delicious result (green lentils are not recommended). The chicken stock can be replaced with vegetable stock for a vegetarian variety. This recipe can also be made with less liquid and served as a stew.¨ Improvement, a little off tradition, but works even better: 1) Fry the lentils/beans for a few seconds in ghee before adding the spices and liquid. 2) Add just a little tomato purée (1 tsp) to the soup. 3) Add one diced potato together with the lentils/beans.

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    Units: US | Metric


    1. 1
      Rinse the beans or lentils.
    2. 2
      Bring to a boil with the stock, turmeric, Cayenne, cumin, cardamom and curry/bay leaves.
    3. 3
      Let simmer until the beans or lentils are very soft (ca 30 minutes).
    4. 4
      If using bay leaves, remove them now. Curry leaves can be left in the soup.
    5. 5
      Run the soup quickly in a blender to a not too smooth consistency (or mash the lentils/beans with a ladle).
    6. 6
      Sautee the garlic and mustard seeds lightly in the fat and add to the soup.
    7. 7
      Let simmer for another 5 minutes.
    8. 8
      Add salt, pepper and squeezed lemon to taste.
    9. 9
      Serve hot with pita or paratha bread.

    Ratings & Reviews:

    • on December 10, 2007


      this is a fantastic recipe and is utterly delicious. ive made it many times for the family and they all love it.

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    • on May 21, 2013

      I made a profile here just to review this recipe. It is brilliant. I've made it both ways; with the recommended amount of liquid and with about four cups of stock and preferred it with less as it makes it more filling feeling. This is a new lifetime recipe for me.

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    • on March 21, 2013


      Delicous. Within the choices of the recipe...I used red lentils, curry leaves, homemade veggie stock, and ghee. I subbed mustard powder for the seeds since that was what I had on-hand. I also split the recipe in half for the two of us. Everything worked out very well. We ate it with basmati rice and naan, and we finished the entire dish! We will be keeping this super-simple & budget-friendly dish in our rotation for sure. Thanks for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (33)


    Nutritional Facts for Indian Lentil Soup (Dal Shorva)

    Serving Size: 1 (458 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 498.9
    Calories from Fat 147
    Total Fat 16.4 g
    Saturated Fat 2.6 g
    Cholesterol 10.8 mg
    Sodium 546.0 mg
    Total Carbohydrate 60.7 g
    Dietary Fiber 14.8 g
    Sugars 6.0 g
    Protein 29.2 g

    The following items or measurements are not included:

    curry leaves

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