INDIAN LENTIL SOUP (DAL SHORVA)
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
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.
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Ursula Stacks
[email protected]I've tried many lentil soup recipes, but this one is by far the best. The combination of spices is perfect, and the soup is so hearty and filling. I love that it's also vegan, so I can feel good about eating it.
Fiona Ockhuis
[email protected]This soup was delicious! I made it for my family and they all loved it. The lentils were cooked perfectly and the spices were just right. I will definitely be making this again.
Kat Zarate
[email protected]Wow! This lentil soup is amazing! The flavors are incredible, and it's so easy to make. I love that it's a one-pot meal, so there's less cleanup. I will definitely be making this again and again.
Ronald Self
[email protected]This lentil soup was a delight to make and even better to eat! The flavors were rich and complex, and the lentils were cooked perfectly. I especially appreciated the addition of the coconut milk, which gave the soup a creamy and slightly sweet flavor