Main Ingredients of Dal Ka Shorba

• Yellow Moong Dal

• Masoor Dal

• Onion, Garlic, Ginger

• Carrot and Coriander Stems

• Whole and Ground Spices

• Lemon Juice & Cream for garnish

What Is So Special About This Shorba?

• Light yet hearty — perfect for detox days or as a meal starter

• Blended to smooth perfection, offering restaurant-style consistency

• Rich in protein and easy on digestion

• Comforting, warming, and ideal for seasonal changes or wellness menus

Quick and Easy Dal Soup

• No complex layering or long simmering

• Just sauté, pressure cook, blend, and garnish!

• A few pantry staples are all you need for this cozy bowl of comfort

How to Make Dal Ka Shorba

1. Sauté the Base Masala:

• Heat 1 tbsp oil in a pressure cooker.

• Add chopped onion, carrot, garlic, ginger slice, and coriander stems.

• Sauté until everything softens slightly and becomes aromatic.

2. Add Spices & Dals:

• Stir in turmeric, red chilli powder, cumin powder, coriander seed powder, garam masala, salt, and black salt.

• Add soaked moong dal and masoor dal.

3. Pressure Cook:

• Add water as needed (approx. 2½ to 3 cups).

• Close the lid and cook for 3–4 whistles on medium heat.

4. Blend & Finish:

• Let pressure release naturally. Open the lid and blend the mixture until smooth using a hand blender or traditional blender.

• Adjust consistency with more hot water if needed.

• Finish with a squeeze of lemon juice.

5. Garnish & Serve:

• Ladle into bowls. Garnish with chopped fresh coriander and a drizzle of cream (optional). Serve hot.

MEYER Presta Triply with Outer Lid Pressure Cooker 3L

Expert Tips

• Soak dals for at least 30 minutes before cooking for faster results.

• Use a strainer after blending for an ultra-smooth texture.

• Adjust consistency depending on whether you're serving it as a soup or a dal.

• A hint of roasted cumin or a dash of ghee on top takes it to another level.

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