Best 2 Indian Lentil Soup Dal Shorva Recipes

Indian lentil soup, also known as dal shorva, is a comforting and flavorful dish that is enjoyed by people of all ages. This traditional dish is a staple in many Indian households and is often served with rice or roti. With its rich and creamy texture, dal shorva is not only delicious but also packed with nutrients, making it a perfect meal for vegetarians and vegans. Whether you're looking for a hearty and satisfying soup to warm you up on a cold day or a healthy and protein-rich dish to add to your weekly menu, dal shorva is an excellent choice. So, let's explore the best recipe for cooking this delicious and nutritious Indian lentil soup.

Check out the recipes below so you can choose the best recipe for yourself!

INDIAN LENTIL SOUP (DAL SHORVA)

Indian Lentil Soup (Dal Shorva) image

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.

Provided by Andreacute Grisell

Categories Lentil

Time 36m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups red lentils or 1 1/2 cups yellow lentils
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1/4 teaspoon cardamom
2 -3 curry leaves or 2 -3 bay leaves
6 cups chicken stock (preferably home-made) or 6 cups vegetable stock (preferably home-made)
3 tablespoons vegetable oil or 3 tablespoons ghee
2 teaspoons mustard seeds
2 garlic cloves, finely chopped
salt and pepper
1/2-1 lemon

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.

SPINACH AND TOMATO DAL (INDIAN LENTIL SOUP)

Spinach and Tomato Dal (Indian Lentil Soup) image

This is a basic dal (Indian lentil soup) recipe that my mom always makes. You can substitute different vegetables and greens and follow similar procedure. This is a hearty and healthy dish that leaves you satisfied without overfilling you. You can substitute spinach for other dark greens like mustard greens, kale, or swiss chard. The cook time will vary. Serve with steamed rice.

Provided by lucky

Categories World Cuisine Recipes Asian Indian

Time 1h50m

Yield 4

Number Of Ingredients 14

Ingredients

1 cup red lentils
4 cups water
1 teaspoon salt, plus more for seasoning
3 tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 onion, chopped
2 cloves garlic, minced
1 pinch ground turmeric
1 bunch spinach, chopped
1 large plum tomato, chopped
½ teaspoon cayenne pepper
¼ cup chopped fresh cilantro
water, as needed

Steps:

Bring lentils and 4 cups water to a boil in a saucepan. Stir in salt. Reduce heat to medium-low and cook at a simmer 10 minutes. Skim off any scum that forms and continue to simmer until the lentils are tender, about 1 hour.
Heat the oil in a separate saucepan. Cook mustard seeds and cumin seeds in hot oil until they start to splatter, 2 to 3 minutes. Add onion, garlic, and turmeric to the seeds; cook and stir until the onion is soft, about 5 minutes. Stir spinach, tomato, and cayenne pepper into the onion mixture; cook until the spinach wilts and the tomato is tender, about 5 minutes.
Stir the cooked lentils and cilantro into the spinach mixture; bring to a simmer and cook for 5 minutes. Adjust salt and water to taste and texture preferences.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 35.8 g, Fat 11.6 g, Fiber 13.3 g, Protein 14.8 g, SaturatedFat 1.8 g, Sodium 665.7 mg, Sugar 6.3 g

Tips:

To make the soup creamier, blend a portion of the cooked dal until smooth and then stir it back into the soup.
For a thicker soup, mash some of the lentils against the sides of the pot while cooking.
Add a dollop of yogurt or sour cream to each bowl of soup for a tangy flavor.
Garnish the soup with chopped cilantro, red chili flakes, or a squeeze of lemon juice before serving.
Leftover dal shorva can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Dal shorva is a delicious and nutritious soup that is perfect for a quick and easy meal. It is a great way to use up leftover lentils, and it can be easily customized to your liking. With its simple ingredients and bold flavors, dal shorva is a must-try for any lentil lover. So next time you're looking for a comforting and flavorful soup, give dal shorva a try!