Indian Lentil Soup Dal Shorva Recipes

INDIAN LENTIL SOUP (DAL SHORVA)

Steps:

• 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.

INDIAN DHAL SHORVA - LENTIL SOUP

Steps:

• In a large saucepan, heat the ghee and add the dhal, mustard seeds, ground coriander, ground cumin, turmeric, cinnamon stick, garlic, minced ginger, curry leaves, onion, and green chilly pepper. Cook over low heat for 5 minutes until the spices are fragrant and deep brown in color and the onion has softened.
• Add the vegetable broth and simmer until the dhal is spft, about 30-45 minutes.
• Remove the cinnamon stick, green chilly pepper and curry leaves.
• Blend the dhal until smooth with a hand-held electric beater, then return to the saucepan.
• Add the diced vegetables and simmer for a further 20 minutes or until the vegetables are soft.
• Add the lemon juice, salt to taste, and chopped coriander. Stir well and serve with a dollop of yogurt, garnished with a few coriander leaves.