Dhal Shorba

(Dhal Soup)

• This is one of the favorite soups, using moong dhal.

Dhal Shorba (Dhal Soup)

Ingredients:
2 teacups small yellow moong dhal, cleaned
& soaked in water for 30 minutes
2 tbsp ginger, finely minced
1 tbsp turmeric powder
1 green chili, slit in half but still intact
1 tsp corn or vegetable oil
2½ cups water
Salt & pepper to taste
2 tbsp garlic, finely minced
1 tbsp green chilies, finely minced (optional)
4 tbsp spring onions, finely cut
3 big tomatoes, chopped
2 stalks curry leaves, washed
Salt to taste

1. Discard water from the soaked dhal. Add in fresh water, let the dhal boil until foam forms on top. Remove the foam and the dhal is now ready for cooking.
2. Add one tbsp ginger, turmeric powder, chili, oil and more water to the dhal and bring to boil. As soon as the dhal boils, simmer on low fire, cover partly, to let the dhal cook. Do not stir at this stage.
3. After about 20 minutes, the dhal will soften and the water will dry up. Now you can stir the dhal.
4. When dhal is completely cooked, add salt and pepper to taste.
5. Liquidise the dhal with 2 cups of water in a blender.
6. Brown remaining ginger, garlic and chilies, if using, in some oil in a sauce pan.
7. Add the liquidised dhal, spring onions, tomatoes and curry leaves.
8. Simmer on low fire for a while. Add salt to taste.