Ingredients
- 1 cup yellow lentils
- 4 cups water
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 1 tomato, chopped
- 1 green chili, chopped
- 1 teaspoon ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- 2 tablespoons fresh coriander leaves, chopped
Instructions
- Rinse the lentils and place them in a large pot with 4 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the lentils are soft.
- In a separate pan, heat ghee over medium heat. Add cumin seeds and let them sizzle.
- Add the chopped onions, green chili, and grated ginger. Sauté until the onions are translucent.
- Add the chopped tomato, turmeric powder, red chili powder, and salt. Cook for 5 minutes until the tomatoes are soft.
- Add the cooked lentils to the pan and mix well. If the soup is too thick, add more water to reach the desired consistency.
- Simmer the soup for 5-10 minutes. Adjust the seasoning if needed.
- Garnish with fresh coriander leaves before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 25 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 25g
- Protein
- 10g
- Fat
- 2g
Supplies
Large pot Pan Knife Cutting board Measuring cups and spoons Stirring spoon
Tools
Stovetop
Serving suggestions
Serve the Dal Shorba hot with a side of steamed rice or Indian bread like roti or naan.
Tips & tricks
For an extra kick of flavor, you can add a squeeze of fresh lemon juice before serving.
Cost
$5