YELLOW MUNG DAL SOUP - DAL SHORBA
I found this recipe on a blog written by a Lithuanian woman who now lives in India - she found the love of her life while studying in the US, he is Indian and so now she lives in India, and publishes the "Virtuve su indisku prieskoniu" blog (Kitchen with an Indian flavor). The author of the recipe is Sanjeev Kapoor.
Provided by duonyte
Categories Beans
Time 1h20m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Note: I used 1/2 tsp of dried thyme and just crumbled it between my fingers. (That's before I realized the recipe actually called for turmeric, not thyme). If you don't like things too hot, slice the pepper in half and seed it and toss in the halves - retrieve them before pureeing/serving. The recipe called for water, but I used vegetable broth, which I think added to the flavor of the soup.
- Wash and rinse the mung dal. The first package I bought was artificially colored - I washed it repeatedly until the water was quite clear, so check your package before buying!
- Heat the oil in a saucepan and add the onion, sauteing until it becomes translucent. Add the garlic and ginger, stirring, and cook briefly.
- Add the turmeric.
- Add the mung dal and 4 cups of broth or water. Bring to a boil, reduce heat and simmer. If you are using water, add salt at this point. Also add the chili peppers. Stir from time to time and skim off any foam. Add additional water, as needed. Simmer until the mung dal are quite soft, 30-45 minutes.
- Puree at this point, if desired. If you are using chili halves, remove before pureeing. (The last time I made this I used a ripe jalapeno, and left it in . I did not puree it to the very end, leaving some texture and very pretty red chili flecks in the soup).
- In a small skillet heat the butter until it foams. Add the cumin and stir it in for just a few seconds, then scrape it all into the saucepan. (The last few times I made this, I just sprinkled a little cumin on top, and that worked just as well, less work and fewer dishes to wash!).
- Add the lemon or lime juice and ladle into bowls. Garnish with chopped cilantro.
- This made two servings for me, but will probably make 3 to 4 for others.
SHORBA SOUP
Soup is traditionaly the first course in an Algerian meal. It's specially good with some lemon juice.
Provided by Sageca
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Put chicken, onion, zucchini, potato, celery, carrot, salt, pepper, cinnamon, paprika, tomato paste, oil, chick-peas and 1/2 cup of water in a large pot.
- Cover and saute over low heat for 20 minutes.
- Add the rest of the water, bring to a boil and simmer for 45 minutes.
- Add pasta and chickpeas (if using canned). Cook for 10 minutes.
- Add parsley and mint.
- Serve with lemon slices.
Nutrition Facts : Calories 362, Fat 19.9, SaturatedFat 5.3, Cholesterol 85, Sodium 950.6, Carbohydrate 20.4, Fiber 2.8, Sugar 3, Protein 24.6
Tips for Making Perfect Dal Shorba
* **Soak the lentils:** Soaking the lentils overnight will help them cook more evenly and prevent them from becoming grainy.
* **Use a pressure cooker:** A pressure cooker will cook the lentils quickly and evenly, resulting in a smooth and creamy soup.
* **Add vegetables:** Vegetables such as carrots, celery, and onions will add sweetness and depth of flavor to the soup.
* **Use a flavorful stock:** A flavorful stock will add depth of flavor to the soup. You can use a vegetable stock, chicken stock, or beef stock.
* **Season to taste:** Be sure to season the soup to taste with salt and pepper. You can also add other spices, such as cumin, coriander, or chili powder, to taste.
* **Garnish with lemon juice:** A squeeze of lemon juice will add a bright, fresh flavor to the soup.
* **Serve hot:** Dal shorba is best served hot, garnished with your favorite toppings.
Conclusion
Dal shorba is a delicious and nutritious soup that is easy to make. by following these tips, you can make a perfect dal shorba that your family and friends will love. Dal shorba is a healthy and flavorful soup that is perfect for a light lunch or dinner. It is also a great way to use up leftover lentils. So next time you're looking for a quick and easy meal, try making dal shorba. You won't be disappointed!
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