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Sunday, 14 September 2014

Dal Shorba (Lentil Soup)

         
            Lentil soups can be prepared with a variety of dals. Here I chose the masoor dal as it is my personal favourite. It is a simple, no frills soup with just the addition of onion, garlic, salt and pepper. You can go ahead and add any veg. stock instead of water. Either way, it simply tastes delicious.





  • 1/2 cup masoor dal (red lentils)
  • 1 tsp. olive oil
  • 2 bay leaves
  • 1 onion, sliced
  • 2-3 garlic cloves, chopped
  • 1 tomatoes, chopped
  • salt & pepper to taste
  • 1 tsp. coriander leaves to garnish


          Heat oil and fry the bay leaves. Then add the onion and garlic and saute till the onions are translucent. Add the masoor dal and saute for a few seconds.

          Now add the tomatoes and fry for a minute till well mashed up. Add salt, pepper powder and 1 1/2 cups water and pressure cook for 3-4 whistles.

          When cool, blend into a puree. Heat through and serve, garnished with coriander leaves and a sprinkle of pepper powder.










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