Indian Dhal Shorva - Lentil Soup

Name: Indian Dhal Shorva - Lentil Soup
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 8 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 tbsp ghee; 1.5 cup lentils; 1 tsp mustard seeds; 1 tsp ground coriander; 1 tsp ground cumin; 1.5 tsp turmeric; 1 cinnamon stick; 6 garlic cloves; 1 tbsp ginger; 10 curry leaves; 1 large onion; 1 large green chili pepper; 8 cup rich vegetable broth; 2 tomatoes; 1 small eggplant; 1 small carrot; 1 large potato; 4 lemons; salt; 1 cup fresh coriander leaves; 4 tbsp plain yogurt

Gently simmered lentils, aubergine and coriander, warmed with mustard seeds and cumin, a South Asian dal. Serve with yogurt, garnished with coriander leaves.

1 hr 5 min · Serves 8 · Medium

Method

Start cooking mode

Time: Prep 30 min · Cook 35 min · 65 min total
Difficulty: medium

1
In a large saucepan, heat the ghee and add the dhal, mustard seeds, ground coriander, ground cumin, turmeric, cinnamon stick, garlic, minced ginger, curry leaves, onion, and green chilly pepper. Cook over low heat for 5 minutes until the spices are fragrant and deep brown in color and the onion has softened.
5 min
2
Add the vegetable broth and simmer until the dhal is spft, about 30-45 minutes. Remove the cinnamon stick, green chilly pepper and curry leaves.
45 min
3
Blend the dhal until smooth with a hand-held electric beater, then return to the saucepan.
4
Add the diced vegetables and simmer for a further 20 minutes or until the vegetables are soft.
20 min
5
Add the lemon juice, salt to taste, and chopped coriander. Stir well and serve with a dollop of yogurt, garnished with a few coriander leaves.