I was feeling under the weather last week and easy-to-prepare foods were my go-to comfort. It was also exceptionally “cold” in Singapore, only 22 degrees celcius! We were literally wearing jackets and trousers. I dug out my indian shawls too 😀
This lovely & not too spicy yellow lentil soup, aka dal shorba, is perfect for a chilly evening when you don’t feel like cooking. It’s a one pot easy dish and only has healthy ingredients. It’s the perfect remedy to fight off a cold or a food poisoning.
DAL SHORBA – INDIAN LENTIL SOUP
3-4 garlic cloves
1 inch piece of ginger
1 red onion
1 cup of lentils (yellow or red)
1 tsp cumin seeds
1/2 tsp turmeric powder
1/4-1/2 tsp red chili powder
1/2 tsp garam masala powder
1 tsp salt
about 1 litre of water
2 tbsp clarified butter (ghee)
1. Soak and wash the lentils first. About 15 minutes.
2. Chop garlic, ginger, onion and tomato fairly small.
3. Add all the ingredients except clarified butter and coriander leaves into a pot or pressure cooker and cook the soup until lentils are soft. In my pressure cooker it takes 10-15 minutes. You can use canned lentils for faster cooking if you don’t have a pressure cooker. I used split moong dal which cooks pretty fast anyways.
4. In the end add the ghee and coriander leaves. You can add more chili powder if you want the soup to have a kick!