How to make it
6 steps. Take it one step at a time.
Rinse the moong dal thoroughly under cold water
Rinse the moong dal thoroughly under cold water until the water runs clear.
Combine the rinsed dal, water, and turmeric powder
In a pot or pressure cooker, combine the rinsed dal, water, and turmeric powder. Bring to a boil and simmer until the dal is very soft and starts to break down (about 20 minutes in a regular pot).
20 minHeat oil or ghee
While the dal is cooking, heat oil or ghee in a separate small pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
1 minAdd the chopped onions
Add the chopped onions to the pan and sauté until they turn translucent. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until the raw smell disappears.
5 minPour the tempered aromatics
Pour the tempered aromatics into the cooked dal. Season with salt and black pepper. Stir well and let it simmer together for 5 minutes. If the soup is too thick, add a little hot water to reach your desired shorba consistency.
5 minRemove from heat
Remove from heat. Stir in the fresh lemon juice and garnish with chopped coriander leaves before serving hot.
A little kitchen wisdom
Shorba is traditionally thinner than a standard thick dal. For a smoother texture, you can blend the lentils before tempering, though some texture from the moong dal is often preferred.
