India Dal Shorba (Lentil Soup)
Indian cuisine uses an amazing variety of dried beans, peas, and lentils, all called dal. In the south, masoor dal (red lentils) are most popular. Up north, mung dal (mung beans), channa dal (chickpeas), and urad dal (black lentils) are more popular. Dal shorba is India’s answer to the West’s chicken soup, as it is especially nourishing for children and patients recovering from illness. A daily staple, dal shorba is delicious with flatbreads such as chapati or naan.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups (400 g) red lentils, cleaned and rinsed at least 3 times
- 1 cup (150 g) chopped onions
- ½ cup (68 g) chopped garlic
- ½ cup (50 g) chopped tomatoes
- ¼ cup (55 g) tomato paste
- 2 qts (2 l) water
- ½ tsp (2.5 ml) cinnamon
- 2 tsp (10 ml) salt
- 1 Tbsp (15 ml) curry powder
- ¼ cup (60 ml) fresh coriander (cilantro), chopped
Directions
- Place all ingredients, excepting fresh coriander (cilantro), in a large stockpot. Stir and bring to a boil over high heat.
- Once boiling, lower heat to medium-low and let soup simmer for 45 minutes, stirring often to avoid burning.
- Cook until dal and tomatoes are mushy.
- Add additional salt to taste. Garnish with coriander and serve.
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