Indian Lentil Soup | Dal Shorba
Warm up your taste buds with Dal Shorba, a delicious and nutritious Indian lentil soup. This Instant Pot recipe is wholesome, easy to make, and perfect for chilly days. It's a comforting and flavorful dish made with toor dal and aromatic spices. It's vegan, gluten-free, soy-free, and nuts-free. Make it in 30 minutes.
Servings 4 people
Calories 268.86kcal
Equipment
Ingredients
- 1 cup Toor Dal
- 1 teaspoon vegan ghee
- 1 teaspoon Cumin seeds
- ½ teaspoon Asafoetida
- ½ teaspoon black peppercorns
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 Green chilies
- 1 onion
- 1 Tomato
- 2 cups spinach
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon chilly powder
- 3 cups water or vegetable stock
- Salt
- 1 tablespoon Lemon juice
- 3 tablespoon Hemp seeds
- 1 tablespoon vegan ghee or vegan butter
- 3 tablespoon Cilantro
- ⅛ teaspoon chilly powder
- ⅛ teaspoon cumin powder
Instructions
Instant Pot Recipe
- Wash the lentils under running water.
- Then soak them for 15 minutes.
- 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.
- Next, add the chopped onions and sauté for 30 seconds.
- Add the chopped tomatoes to the pot and sauté for 30 seconds.
- Then, add the spinach and sauté for another 15 seconds.
- Drain the soaked lentils and add them to the pot.
- Next, stir in the spice blends: turmeric powder, coriander powder, cumin powder, and chili powder.
- Mix everything together, then add water and salt. Stir well.
- 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.
- 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.
- Stir in lemon juice and hemp hearts. Adjust salt if needed.
Stovetop Recipe
- 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.
- 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.
- Stir in chopped cilantro and fry for another 15-20 seconds.
- 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.
Notes
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 soup’s consistency to your liking. Sieving the Shorba 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.
Nutrition
Calories: 268.86kcal | Carbohydrates: 32.03g | Protein: 13.88g | Fat: 10.7g | Saturated Fat: 4.16g | Polyunsaturated Fat: 4.3g | Monounsaturated Fat: 1.22g | Sodium: 141.96mg | Potassium: 275.09mg | Fiber: 9.15g | Sugar: 4.04g | Vitamin A: 1926.26IU | Vitamin C: 16.24mg | Calcium: 92.82mg | Iron: 4.47mg