Dal Shorba Made with Leftover Dal Fry (Lentil soup)

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


  1. Add dal and water in a large pot. Once the liquid comes to a boil, remove the pot from the stove.
  2. Strain the soupy liquid (shorba) from the dal into another pot. Reserve the strained dal.
  3. Add the lemon juice to the shorba. Give it mix.
  4. Pour the strained shorba into serving bowls.
  5. Scoop out some dal and add it to the serving bowl.
  6. Season with coriander leaves. If required, add the salt.
  7. Serve hot.
  8. Optionally, you could skip the straining and serve the shorba thick.


  1. You could use other seasoning ingredients of your choice.
  2. The dal has already been tempered. You could temper it again depending on your preference.
  3. To make the shorba more flavourful, you could add adash of butter or ghee.

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