This light and flavourful soup is comfort in a bowl. Rustic flavours and mild spices render the shorba its goodness.
Everytime I cook dal fry, I make a little extra so I can serve shorba for dinner the next day. Aside from being a great way to use up leftover dal, it is a quick-fix for soup cravings.
It is a beautiful marriage of protein-packed lentils and simple flavours, making it an ideal accompaniment for your meals.
- Dal fry – 1 or 2 cups – Recipe here
- Water – 5 cups
- Chopped coriander leaves – 2 tblspns
- Lemon juice – 1 tblspn
Salt – To taste
- Add dal and water in a large pot. Once the liquid comes to a boil, remove the pot from the stove.
- Strain the soupy liquid (shorba) from the dal into another pot. Reserve the strained dal.
- Add the lemon juice to the shorba. Give it mix.
- Pour the strained shorba into serving bowls.
- Scoop out some dal and add it to the serving bowl.
- Season with coriander leaves. If required, add the salt.
- Serve hot.
- Optionally, you could skip the straining and serve the shorba thick.
- You could use other seasoning ingredients of your choice.
- The dal has already been tempered. You could temper it again depending on your preference.
- To make the shorba more flavourful, you could add adash of butter or ghee.