Dal Shorba Soup Recipe
A traditional soup made with split peas & lentils, subtly flavored with Indian spices, garnished with cilantro.
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Ingredients
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Soup Base
Spices and Aromatics
Garnish
Method
Preparation
- 1
Soak the Legumes
Rinse the split yellow peas and red lentils under cold water until the water runs clear. Soak them in water for at least 30 minutes, then drain.
- 2
Cooking
- 3
Sauté the Aromatics
In a large pot, heat a tablespoon of oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then, add the chopped onion and sauté until translucent.
- 4
Add Garlic and Ginger
Stir in the minced garlic and grated ginger. Cook for an additional 2 minutes until fragrant.
- 5
Combine Spices
Add the turmeric powder, coriander powder, and garam masala to the pot. Stir well to coat the onions, and cook for another minute.
- 6
- 7
Simmer
Let the soup simmer for about 30-35 minutes, or until the peas and lentils are tender. Stir occasionally to prevent sticking.
- 8
Season the Soup
Once cooked, season the soup with salt and black pepper to taste. You can also adjust the consistency by adding more water if it's too thick.
