Best 2 Indian Lentil Soup Dal Shorva Recipes

Embark on a culinary journey to the heart of Indian cuisine with our tantalizing Indian lentil soup, fondly known as dal shorva. This nourishing and flavorful dish is a symphony of textures and spices, promising a delightful experience for your taste buds. Made with wholesome lentils simmered in a fragrant broth infused with aromatic spices, dal shorva is a comforting and satisfying meal that embodies the essence of Indian home cooking.

Accompanying the dal shorva recipe, you'll also find a collection of equally enticing dishes that celebrate the diversity of Indian cuisine. From the creamy and rich palak paneer, featuring tender paneer cheese enveloped in a luscious spinach sauce, to the vibrant and tangy tamarind rice, bursting with the flavors of tamarind and aromatic spices.

Indulge in the aromatic delight of chicken dum biryani, where succulent chicken pieces are layered with fragrant basmati rice and a medley of aromatic spices, cooked to perfection in a sealed pot. Experience the harmonious blend of flavors in aloo gobi, a classic Indian dish featuring tender potatoes and crisp cauliflower florets tossed in a flavorful blend of spices.

Satisfy your sweet cravings with the indulgent gulab jamun, soft and spongy milk solids dumplings soaked in a sweet, rose-flavored syrup. And for a refreshing accompaniment, try the cooling and flavorful cucumber raita, a yogurt-based dish with refreshing cucumber and aromatic spices.

With this comprehensive collection of recipes, you'll have a culinary adventure that will transport you to the vibrant streets of India. Savor the authentic taste of dal shorva and explore the diverse flavors of Indian cuisine, bringing the warmth and vibrancy of Indian cooking into your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

INDIAN LENTIL SOUP

Indian Lentil Soup image

This soup takes a couple hours to make but is well worth it and freezes beautifully! I received this recipe from a colleague but I believe the original source is Madhur Jaffrey.

Provided by rickoholic83

Categories Lentil

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

3 cups green lentils, washed
2 (32 ounce) boxes chicken stock
1 (14 1/2 ounce) can chicken stock
1 teaspoon ground turmeric
2 large potatoes
4 chicken breasts, boiled and cut into 1/2-inch cubes
1 teaspoon salt
1 teaspoon black pepper
5 garlic cloves, peeled
2 1/2 inches fresh ginger, peeled and chopped
4 1/2 tablespoons water
3 tablespoons vegetable oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
2 tablespoons lemon juice

Steps:

Combine the lentils, 2 boxes of chicken stock and turmeric in a heavy pot and bring to a boil. Cover, leaving the lid slightly ajar, turn heat to low and simmer for 30 minutes.
While soup simmers, peel potatoes and cut into 1/2-inch cubes. When soup has cooked for 30 minutes, add cut potato. Cover, leaving the lid slightly ajar again, and continue simmering for another 30 minutes.
During the second simmering period, put the garlic and ginger into an electric blender. Add 4 1/2 T water and blend until you have a smooth paste. (I used a food processor for this step. You don't need it to be a paste but it should be finely chopped.).
Once the soup base has finished cooking it needs to be pureed. Blender 3 batches. (I left one batch unblended to give the soup more texture.) Put pureed soup in a large bowl and set aside. Rinse and wipe out your soup pot.
Place cooked and cubed chicken in a separate bowl and sprinkle with salt and pepper. Toss to mix. Next, pour oil into soup pot and set over medium heat. When oil is hot, put in the garlic/ginger paste, cumin, coriander and cayenne. Fry, stirring continuously, until the spice mixture is slightly browned and separates from the oil. Put in chicken pieces and fry for 1-2 minutes. Add 14 1/2 oz. chicken stock and bring to boil. Cover and turn heat to low; simmer for 5 minutes.
Pour in pureed soup and lemon juice. Bring to a simmer and serve.

Nutrition Facts : Calories 604.1, Fat 16.3, SaturatedFat 3.6, Cholesterol 54.8, Sodium 745.9, Carbohydrate 71, Fiber 24.4, Sugar 6.7, Protein 42.9

INDIAN LENTIL SOUP (DAL SHORVA)

Indian Lentil Soup (Dal Shorva) image

An inexpensive, easy-to-make and delicious soup. This slightly modified recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England. Mung beans is the exquisite choice, but red or yellow lentils also make a delicious result (green lentils are not recommended). The chicken stock can be replaced with vegetable stock for a vegetarian variety. This recipe can also be made with less liquid and served as a stew.¨ Improvement, a little off tradition, but works even better: 1) Fry the lentils/beans for a few seconds in ghee before adding the spices and liquid. 2) Add just a little tomato purée (1 tsp) to the soup. 3) Add one diced potato together with the lentils/beans.

Provided by Andreacute Grisell

Categories Lentil

Time 36m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups red lentils or 1 1/2 cups yellow lentils
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1/4 teaspoon cardamom
2 -3 curry leaves or 2 -3 bay leaves
6 cups chicken stock (preferably home-made) or 6 cups vegetable stock (preferably home-made)
3 tablespoons vegetable oil or 3 tablespoons ghee
2 teaspoons mustard seeds
2 garlic cloves, finely chopped
salt and pepper
1/2-1 lemon

Steps:

Rinse the beans or lentils.
Bring to a boil with the stock, turmeric, Cayenne, cumin, cardamom and curry/bay leaves.
Let simmer until the beans or lentils are very soft (ca 30 minutes).
If using bay leaves, remove them now. Curry leaves can be left in the soup.
Run the soup quickly in a blender to a not too smooth consistency (or mash the lentils/beans with a ladle).
Sautee the garlic and mustard seeds lightly in the fat and add to the soup.
Let simmer for another 5 minutes.
Add salt, pepper and squeezed lemon to taste.
Serve hot with pita or paratha bread.

Tips:

Use high-quality lentils. Look for lentils that are whole, unblemished, and free of debris. Avoid lentils that are split or broken.
Rinse the lentils before cooking. This will help to remove any dirt or debris that may be present.
Soak the lentils for 30 minutes before cooking. This will help to reduce the cooking time and make the lentils more digestible.
Use a variety of vegetables in your soup. This will add flavor, texture, and nutrients to the soup.
Add spices and herbs to taste. Common spices used in Indian lentil soup include cumin, coriander, turmeric, and garam masala. Common herbs used in Indian lentil soup include cilantro, mint, and ginger.
Serve the soup with a side of rice, naan, or roti.

Conclusion:

Indian lentil soup is a delicious, nutritious, and easy-to-make soup that is perfect for a quick and healthy meal. With its blend of spices, vegetables, and lentils, this soup is sure to please everyone at the table.