Moong Dal Shorba

Published On September 1, 2017
In Article
By Bharti Dhawan
1 comment

Prep Time
30 minutes
Cook Time
20 minutes
Difficulty Level
Beginner

Ingredients

Moong dal (washed and soaked for 30 minutes) - 1 cup
Ghee - 1 tablespoon
Onion/pyaaz(chopped) - 1 big
Tomatoes/tamatar(chopped) - 2 big
Water - 7-8 cups
Salt, pepper, red chilli powder, turmeric powder, coriander powder and garam masala powder - 2 teaspoons each
Ginger/garlic paste - 1 teaspoon each and 2 bay leaves/tej patta
INGREDIENTS FOR TADKA - Mustard and cumin seeds - 1 teaspoon each
Red chilli powder and black pepper powder - 1 teaspoon each
Butter - 1 tablespoon
Coriander and Ginger(chopped) for garnishing
Asafoetida/hing powder - a pinch
INGREDIENTS for buttery and peppery Toasts - Bread slices - 10-12 pieces
Butter - tastewise
Black pepper corns (crushed) - 2 teaspoons

Instructions

Heat ghee in a pressure cooker and add 2 bay leaves/tej patta.
Add ginger/garlic paste and sauté.
Add onions and sauté again. Add chopped tomatoes and cook well.
Add salt and all the spices and stir well.
Add soaked dal, stir it and add water. Close the lid and wait until dal cooks well.
Open the lid and let it cool completely. Take out bay leaves.
Blend dal in a mixer to make soup.
FOR TADKA - Heat butter in a pan and add mustard, cumin seeds and asafoetida.
When it crackles, add red chilli powder and pepper powder.
Pour Tadka over shorba or soup and garnish with coriander leaves and ginger.
Method for toasts - Apply some butter on bread slices and toast them in a grill pan.
Sprinkle some crushed pepper corn and serve with hot moong dal shorba.

Servings : 4
Ready in : 50 minutes
Special Category : Healthy Food
Recipe Type : Dinner

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Bharti Dhawan

A teacher by profession but baker by passion. I love doing experiments with baking - both sweet and savoury dishes. I am always excited to try something new for my friends and family.