Pudina Dal Shorba | Soup Recipes
Author: Vindhya Desai
Recipe type: Starter/Appetizer
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4 people
- ¼ Cup toor dal/pigeon pea dal
- ½ Tsp jeera
- 7-8 whole black pepper corn
- ½ Cup packed mint/pudina leaves
- ½" ginger
- 1 clove garlic
- Juice of ½ a lime
- ¼ Tsp turmeric
- Salt to taste
- Water to adjust consistency
- ½ Tbsp desi ghee
- ½ broken dry red chilli
- ¼ Tsp jeera
- Cook dal with enough water. Mash and keep aside
- Dry roast jeera and whole black pepper corn
- Wash pudina, roughly chop ginger and garlic
- In a mixer or mortar, crush ginger and garlic
- Add jeera and black pepper, blitz again
- Next add pudina leaves and crush them roughly with ginger and garlic
- Squeeze in lime juice and roughly grind again
- To mashed dal, add the crushed pudina mixture
- Now pour about a cup of water and adjust consistency. If it feels very thick add little more water. Bring it to a light boil
- Add turmeric and salt to taste
- Lastly make tadka with ghee, red chilli and jeera and pour over shorba
- Serve piping hot as an appetizer
Add little crushed green chillies if you want some heat
Dal has to be very less in quantity for it to taste like shorba and not thick pudina dal. It gives body to the shorba
Plain jeera shorba can be made the same way just skip the pudina to make jeera dal shorba
Skip ghee to make it vegan, instead use oil to add tadka
Recipe by Food Of Interest at https://foodofinterest.com/pudina-dal-shorba/
3.5.3217