Community Pick
Indian Lentil Soup (Dal Shorva)
photo by limeandspoontt
- Ready In:
- 36mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 709.77 709.77 ml red lentils or 709.77 ml yellow lentils
- 9.85 ml turmeric
- 4.92 ml cayenne pepper
- 9.85 ml cumin
- 2.46 ml cardamom
- 4-6 curry leaves or 4-6 bay leaves
- 2839.08 ml chicken stock (preferably home-made) or 2839.08 ml vegetable stock (preferably home-made)
- 88.74 ml vegetable oil or 88.74 ml ghee
- 19.71 ml mustard seeds
- 4 garlic cloves, finely chopped
- 2 to taste salt and pepper
- 1-2 lemon
directions
- Rinse the beans or lentils.
- Bring to a boil with the stock, turmeric, Cayenne, cumin, cardamom and curry/bay leaves.
- Let simmer until the beans or lentils are very soft (ca 30 minutes).
- If using bay leaves, remove them now. Curry leaves can be left in the soup.
- Run the soup quickly in a blender to a not too smooth consistency (or mash the lentils/beans with a ladle).
- Sautee the garlic and mustard seeds lightly in the fat and add to the soup.
- Let simmer for another 5 minutes.
- Add salt, pepper and squeezed lemon to taste.
- Serve hot with pita or paratha bread.
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Reviews
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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!
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Tweaks
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I added 1 teaspoon of cumin seeds and fennel seeds each to the toasted mustard and garlic. Also 4 cloves of garlic vs 2. I used TJ's new chicken stock. I used my emulsion blender. Not bad for a cat, my slave told me it turned out awesome with nice crunchie twists! I would use less lemon next time i used a half.
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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 and budget-friendly dish in our rotation for sure. Thanks for sharing!
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What an epiphany to make lentil soup with mung beans. Definitely made for a gorgeous silky smooth soup. I got my split yellow mung beans at the Chinese grocer. The soup turned out fantastic despite some substitutions: 2 bouillon cubes with water instead of stock (but omitted salt), added some ground fenugreek and masala curry powder instead of curry leaves, and threw in a diced carrot and a couple sticks of celery with their leaves, near the end. So very delicious!
RECIPE SUBMITTED BY
Andreacute Grisell
Stockholm, 0
37 years, chef diploma, but nowadays a graduate in computer science and nuclear reactor physics. Also into polar research.
<br>
<br>Food is a passion.