Indian Dahl Shorva (Lentil Soup) Recipe
Indian Recipes

Ingredients:

2 tbsp/30 ml
11/2 cups/12 oz/350g
1 tsp/5 g
1 tsp/5 g
1 tsp/5 g
11/2 tsp/7.5 g
1
6
1 tbsp/15g
12
1
1
8 cups/31/2 pints/2 liter
2
1
1
4

1 cup/4 oz/125 g
4 tbsp/60 ml

ghee or vegetable oil
dahl (yellow or red lentils)
mustard seeds
ground coriander
ground cumin
turmeric
cinnamon stick
garlic, minced
ginger, minced
fresh curry leaves, bruised & tied together
large onion, finely chopped
large green chili pepper, whole but split
rich vegetable broth
tomatoes, finely diced
small eggplants, finely diced
small carrot, finely diced
lemons of juices
salt to taste
fresh coriander (cilantro) leaves
plain yogurt

Method:

1. Heat the ghee or vegetable oil in a large skillet or saucepan and add the dahl, mustard seeds, ground coriander, ground cumin, turmeric, cinnamon stick, garlic, minced ginger, curry leaves, onion, and green chili pepper. Cook over a low heat for 5 minutes until the spices are aromatic and deep brown in color and the onion has softened.

2. Add the vegetable broth and simmer until the dahl is soft, about 30-45 minutes.

3. Remove the cinnamon stick, green chili pepper, and curry leaves.

4. Blend the dahl until smooth with a hand-held electric beater, then return to the saucepan.

5. Add the diced vegetables and simmer for a further 20 minutes or until the vegetables are soft.

6. Add the lemon juice, salt to taste, and chopped coriander. Stir well and serve with a dollop of yogurt, garnished with a few extra coriander leaves.

Serves 4