DAL KA SHORVA (LENTIL & CORIANDER SOUP)
A north Indian recipe
for soup, that often forms part of a totally Indian a-la-carte' menu or
meal.
Channa dal - 100 gm.
(split gram lentils)
Cumin seeds - 3 gm.
Coriander seeds - 6 gm.
Fenugreek seeds - 3 gm.
Dried red chilies - 3 nos.
Shredded coconut - 8 gm.
Ghee (clarified butter) - 30 gm.
Tomatoes - 12.5 gm.
(skinned & chopped)
Turmeric powder - 2.5 gm.
Tamarind juice - 15 ml.
Salt to taste.
Lemon slice and coriander sprigs for garnish.
METHOD:
Clean dal and wash thoroughly in cold running water. Drain and set to boil in 600ml. of water. Cover and allow to simmer for 1 hr. or till dal is done. Liquidize dal. Heat ghee in a heavy bottomed frying pan, add the spice mixture and fry. Pour this into the dal and transfer to a large pan. Stir in tomatoes, turmeric, tamarind juice, and salt and add 300 ml. of water. Bring to a boil, lower heat, cover and allow it to simmer for 20 min. Garnish with lemon slice and coriander sprigs. Serve hot.
Time taken -- 1 1/2 hrs.
Serves -- 4.
Clean dal and wash thoroughly in cold running water. Drain and set to boil in 600ml. of water. Cover and allow to simmer for 1 hr. or till dal is done. Liquidize dal. Heat ghee in a heavy bottomed frying pan, add the spice mixture and fry. Pour this into the dal and transfer to a large pan. Stir in tomatoes, turmeric, tamarind juice, and salt and add 300 ml. of water. Bring to a boil, lower heat, cover and allow it to simmer for 20 min. Garnish with lemon slice and coriander sprigs. Serve hot.
Time taken -- 1 1/2 hrs.
Serves -- 4.
