Dal Shorba

Dal Shorba is a comforting and flavorful Indian soup made from lentils, spices, and a blend of vegetables, perfect for a light meal. This vegan dish is both nourishing and satisfying, showcasing the rich culinary heritage of India.

Ingredients

• Yellow split lentils (moong dal) - 100 grams
• Water - 750 ml
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, diced
• Carrot - 1 small, diced
• Spinach - 50 grams, chopped
• Ginger - 1 tablespoon, grated
• Garlic - 2 cloves, minced
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon
• Fresh cilantro - for garnish

Steps

1. Rinse the yellow split lentils under cold water until the water runs clear.
2. In a large pot, heat 1 tablespoon of water or oil over medium heat and add cumin seeds. Allow them to sizzle for about 30 seconds.
3. Add the chopped onion, ginger, and garlic to the pot. Sauté until the onions are translucent and fragrant, about 5 minutes.
4. Stir in the diced tomato, carrot, turmeric powder, coriander powder, and salt. Cook for another 5 minutes until the tomatoes soften.
5. Add the rinsed lentils and water to the pot. Bring to a boil, then reduce the heat to low and simmer for about 20 minutes, or until the lentils are soft.
6. Once the lentils are cooked, add the chopped spinach, garam masala, black pepper, and lemon juice. Stir well and cook for an additional 5 minutes.
7. Adjust the consistency by adding more water if desired, then taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 220
• Protein: 10 g
• Carbs: 38 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 1 g
• Water: 0.75 L

Health Benefits

• Rich in plant-based protein and fiber, promoting digestive health.
• Packed with vitamins and minerals from vegetables, supporting overall wellness.

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