Dal ka Shorba
Top Rated Recipe
Key Details:
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prep time: 30 minutes
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Cook time: 40 minutes
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Difficulty Level: Easy
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Course: Soup
Cuisine: Rajasthani
Key Ingredients:
Split red lentils (masoor dal)
Onions
Garlic
Red chilli powder
Curry powder
Tomatoes
Fresh coconut
Fresh cream
Lemon juice
About Dal ka Shorba
Table of Contents
Very nutritious and
quite filling too – make it when it is raining heavily and feel satiated
- Split red lentils (masoor dal), washed 1 cup
- Oil 1 tbsp
- Medium onions, sliced 3
- Garlic cloves, crushed 4
Step 1. Heat oil in a pressure cooker, add onions and sauté till lightly coloured. Add garlic, red chilli powder and curry powder, mix and saute for 2-3 minutes.
Step 2. Add 4 cups water, tomatoes, coconut and split red lentils and mix well. When the mixture comes to a boil, put on the lid and cook under pressure till 3-4 whistles are given out.
Read MoreIngredients
- Split red lentils (masoor dal), washed 1 cup
- Oil 1 tbsp
- Medium onions, sliced 3
- Garlic cloves, crushed 4
- Red chilli powder ½ tsp
- Curry powder 3 tsps
- Medium tomatoes, cut into big pieces 3
- Fresh coconut, scraped 3 tbsps
- Salt to taste
- Fresh cream as required
- Lemon juice to taste
How to Make Dal ka Shorba (Stepwise Photos)
Method
- Heat oil in a pressure cooker, add onions and sauté till lightly coloured. Add garlic, red chilli powder and curry powder, mix and saute for 2-3 minutes.
- Add 4 cups water, tomatoes, coconut and split red lentils and mix well. When the mixture comes to a boil, put on the lid and cook under pressure till 3-4 whistles are given out.
- Open the cooker when pressure reduces completely, pour the mixture into a large bowl and let it cool down to room temperature.
- Transfer into a blender jar and blend into a fine puree. Pour this into a deep non-stick pan and cook on medium heat for 15 minutes. Add salt and mix.
- Add cream, mix and remove the pan from heat.
- Pour into a serving bowl, drizzle lemon juice and serve hot.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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