Dal Shorba
I recently had a Dal Shorba at Underground Indian in Dallas. It was so delicous I had to find the recipe. Here is a lovely shorba made with the much loved yellow moong dal. The use of green chilies and chilli powder makes it a spicy treat though you can adjust the spiciness according to your preference. You can add any chopped boiled vegetables to this shorba and make it a healthy treat for the whole family.
- Preparing Time: 20 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon chili powder
- 1 tablespoon garlic chopped
- 1 teaspoon garam masala
- 3/4 cup yellow moong dal
- 1/2 cup onions finely chopped
- 1/2 cup tomatoes chopped
- 1 green chili slivered
- 1/2 teaspoon fresh ginger chopped
- 1/2 teaspoon turmeric powder
- 1 tablespoon ghee or clarified butter
- 1 sprig coriander garnish
- Carbohydrate 4.50977288602393 g
- Cholesterol 0 mg
- Fat 0.230260769252072 g
- Fiber 0.987419249981707 g
- Protein 0.825983269501741 g
- Saturated Fat 0.0439385000037919 g
- Serving Size 1 1 Serving (48g)
- Sodium 10.1305000007243 mg
- Sugar 3.52235363604222 g
- Trans Fat 0.0549392692372027 g
- Calories 20 calories
1.Clean, wash and soak the yellow moong dal for 30 minutes. Drain. 2.Combine the dal, onions, tomatoes, green chilli, chilli powder, ginger, turmeric powder, garam masala, salt and 2 cups of water, mix well and pressure cook for 3 whistles. 3.Allow the steam to escape before opening the lid. 4.Heat the ghee in a deep kadhai, add the garlic and sauté on a medium flame for a few seconds. 5.Add the cooked moong-dal mixture and 1 cup of water, mix well using a whisk and cook on a medium flame for 1 to 2 minutes. 6.Add 1 more cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally with help of a whisk. Finally discard the green chilli. 7.Serve hot garnished with a sprig of coriander.
