Dal Shorba

A light, gently spiced red-lentil soup with lemon and cumin, suitable for a simple starter or meal.

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Dal shorba is thinner and smoother than a homestyle dal. The lentils are cooked until soft, blended to the texture you like, and brightened with lemon just before serving.

Ingredients

• 200 g Red lentils (masoor dal) (rinsed until the water is mostly clear)
• 1 small Onion (finely chopped)
• 1 medium Tomato (chopped)
• 1 small Carrot (peeled and diced)
• 15 g Ginger (peeled and finely grated)
• 3 Garlic cloves (finely grated)
• 0.5 tsp Ground turmeric
• 1 tsp Ground coriander
• 1.2 litres Water or unsalted vegetable stock (hot)
• 1 tsp Fine salt (plus more to taste)
• 1.5 tbsp Ghee or neutral oil
• 1 tsp Cumin seeds
• 0.25 tsp Kashmiri chilli powder (optional)
• 1.5 tbsp Lemon juice (add to taste)
• 3 tbsp Fresh coriander (chopped)

Step-by-step method

1. Put the rinsed lentils in a medium saucepan with the onion, tomato, carrot, ginger, garlic, turmeric, ground coriander and hot water or stock. Stir once so no lentils are stuck to the base.
2. Bring to a boil, then immediately lower the heat until only small bubbles break the surface. Partly cover and simmer for 22 to 25 minutes. Stir every 7 minutes and skim away any foam; the lentils should collapse when pressed with a spoon.
3. Add 3/4 teaspoon salt. For a rustic soup, whisk firmly for 1 minute. For a smoother shorba, blend carefully with a stick blender while the pan is off the heat, keeping the blade below the surface to prevent splashes.
4. Return the soup to low heat. Add hot water 60 ml at a time until it pours easily from a ladle; shorba should be lighter than regular dal. Simmer for 3 minutes and taste for salt.
5. Heat the ghee in a small pan over medium heat. Add cumin seeds and wait until they sizzle and smell nutty, about 30 seconds. Add the optional chilli powder, swirl once, and immediately pour this tempering over the soup.
6. Turn off the heat before stirring in the lemon juice so it stays fresh rather than bitter. Add half the coriander, taste, and adjust with a little more lemon or salt if the flavour seems flat.
7. Ladle into warm bowls and top with the remaining coriander. Serve hot. If reheating later, add a splash of water because lentils thicken as they stand.