Indian Lentil Soup | Dal Shorba

What is Dal

The word 'Dal' or 'Dahl' in Hindi has two meanings: it refers to lentils and also to the stew-like dish made from them. There are many varieties of vegan Dal recipes, with Indian Dal Tadka being the most basic. On my blog, I’ve shared some vegan lentil recipes like Methi Dal, Palak Shorba, Kaali Dal, Amti, Malvani Tikhat Dal, and Sultani Dal a creamy dish from the royal kitchens of India, which has a vegan version that’s incredibly delicious, and budget-friendly—perfect for adding to your meal rotation.

Dals, made from dried, split pulses like yellow, red, and green lentils, is a staple of Indian cuisine. Lentils are nutritious, high in protein, and a great meat substitute. They can be used in stews like Dal, Rasam, or Sambhar, in soups, or as a base for snacks, making them both versatile and comforting. You can find more non-Indian and Indian dishes with lentils on the blog.

Making Indian Lentil Soup

Indian Lentil Soup, or Dal Shorba, is a comforting dish made by cooking lentils with Indian herbs and spices and then blending them into a smooth, hearty soup. Some call this Dahl Soup or Dhal Soup too! Unlike the thinner versions served in restaurants, my Dal ka Shorba has a mild, warm flavor and is easy to digest—similar to Curd Rice or Khichdi—making it gentle on the stomach. This Indian Lentil Soup is a simple, and quick recipe made in the Instant Pot. You can also call it the Indian Mulligatawny Soup!

Homemade meatless soups are a staple in my kitchen, with favorites like Tomato Soup, and Broccoli Soup during the week. We also enjoy making Sindhi Kadhi, Thai Noodle Soup, and Minestrone Soup. In summer, I love making Cold Cucumber Gazpacho, and in winter, hot Rasam Soup hits the spot. For a twist on lentils, try my Green Moong Sprouts Dal Fry!

Instant Pot Recipe

1. Wash the lentils under running water.
2. Then soak them for 15 minutes.
3. Turn on the Instant Pot in saute mode. Add vegan ghee. Temper with cumin seeds until they crackle, then add ginger paste, garlic paste, minced green chilies, asafoetida, black peppercorns, and cilantro stalks. Sauté for about 15 seconds, adding a few tablespoons of water if needed to prevent sticking.
4. Next, add the chopped onions and sauté for 30 seconds.

5. Add the chopped tomatoes to the pot and sauté for 30 seconds.
6. Then, add the spinach and sauté for another 15 seconds.
7. Drain the soaked lentils and add them to the pot.
8. Next, stir in the spice blends: turmeric powder, coriander powder, cumin powder, and chili powder.

9. Mix everything together, then add water and salt. Stir well.
10. Turn off sauté mode, select manual mode, and cook for 8 minutes. Ensure the vent is set to sealing and allow the pressure to release naturally.
11. Once done, open the Instant Pot and use an immersion blender to puree the soup until smooth. If the Dal ka Shorba is too thick, add an extra cup of water while blending.
12. Stir in lemon juice and hemp hearts. Adjust salt if needed.

Stovetop Recipe

1. Boil split pigeon peas, spinach, and tomatoes in water with added salt and turmeric. Cook the lentils either in a pressure cooker or an Instant Pot for 10-15 minutes.
2. Once it's cooked, prepare the Tadka (tempering). Heat vegan ghee in a small pan. Add cumin seeds and fry for 10 seconds. Then, add ginger paste, minced garlic, asafoetida, black peppercorns, and green chilies, sautéing for 30 seconds.
3. Stir in chopped cilantro and fry for another 15-20 seconds.
4. You now have two options: either mash the cooked lentils with an immersion blender and pour the Tadka over it, or blend the Tadka with the lentils for a smooth, uniform texture.

Garnish your vegan Indian Lentil Soup with chopped cilantro, a sprinkle of red chili powder, cumin powder, and a drizzle of vegan ghee or plant-based butter. Once the Dal Soup is warm enough to drink, ladle it into bowls.

Enjoy this hearty Dal Shorba as a starter or appetizer, pairing it with garlic bread or breadsticks. If you're a fan of lentils and Indian flavors, this comforting Shorba is sure to become a favorite! This vegan Indian Lentil Soup can easily become your weekday recipe. Have it as a starter meal before lunch or dinner. You can also enjoy this Shorba as a meal with some Garlic Bread, Air Fried Green Beans, Kurkuri Bhindi, or Hakka Noodles.

Some Topping Ideas for Indian Dal Shorba

For a warming touch, especially in winter, add a few strands of saffron. Cumin, turmeric, and saffron are warming spices that enhance the flavor. For added crunch and texture, try toppings like croutons, fried onions, roasted pumpkin or sunflower seeds, crispy chickpeas, or even Parmesan chips.

Crushed Kasuri Methi is a great addition, bringing a wonderful aroma and elevating the soup's flavor. You can also sprinkle fried, slightly burnt minced garlic on top for an extra burst of garlicky goodness.

What to serve with Indian Lentil Soup

Pour some Tur Dal Shorba over steamed rice, Jeera Rice, cooked quinoa, or cauliflower rice, and enjoy it as a delicious and hearty meal. I sometimes just dip Roti in it and have it as a light meal. Spiced Lentil Soups like these can be paired with salads - Tomato Salad, Pasta Salad, Tawa Chole, and Cucumber Salad. Serve Masala Lentil Soup with Broccoli Pasta, Mexican Loaded Nachos, or Chili Garlic Noodles!

As a rule of thumb, use the same measuring cup for both lentils and water. Soaking lentils helps reduce flatulence. For extra flavor and richness, substitute water with coconut milk, vegetable broth, or stock. Adjust the Dal Shorba's consistency to your liking. Sieving the Masala Lentil Soup after blending is optional, depending on how smooth you prefer it. This Indian-Style Lentil Curry Soup is not spicy. Increase the quantity of red chilly powder or green chillies if you like it spicier. You can also make this Indian Dal Shorba in the Crockpot or Slow Cooker.

FAQs 📖