Dal Ka Shorba is a comforting, protein-packed lentil soup with roots in Indian cuisine. Light yet flavorful, it combines soaked dals, whole spices, and a fragrant masala base, all blended to a silky-smooth texture. A drizzle of cream and a dash of lemon juice at the end elevate it from humble to heavenly. This recipe is ideal for cold evenings, light dinners, or as a wholesome starter.

What is Dal Ka Shorba?

Shorba refers to a broth-based soup. Dal Ka Shorba is a variation made with yellow moong and masoor dal, cooked with onions, garlic, and warming Indian spices. After pressure cooking and blending, it becomes a velvety, flavorful soup that soothes and satisfies.

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.

Recipe Card

Dal Ka Shorba

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Category

Soup / Appetizer

Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Calories

180

A warm and comforting Indian-style lentil soup made with moong and masoor dal, spiced just right — ideal for detox, light dinners, or cozy evenings.

Author:

Parth Kapoor

Ingredients

• 1 tbsp oil
• 1 small onion, chopped
• 1 small carrot, chopped
• 3–4 garlic cloves
• 5–6 coriander stems
• 1 slice of ginger
• ½ cup yellow moong dal (soaked)
• ¼ cup masoor dal (soaked)
• ½ tsp turmeric powder
• Salt & black salt to taste
• ½ tsp red chilli powder
• ½ tsp cumin powder
• ½ tsp coriander seed powder
• ¼ tsp garam masala
• Fresh coriander leaves (for garnish)
• Lemon juice to taste
• Cream for garnish (optional)

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Directions

1. Sauté the Base Masala

1. Heat 1 tbsp oil in a pressure cooker.

2. Add chopped onion, carrot, garlic, ginger slice, and coriander stems.
3. Sauté until everything softens slightly and becomes aromatic.

2. Add Spices & Dals

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

2. Add soaked moong dal and masoor dal.

3. Pressure Cook

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

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

4. Blend & Finish

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

2. Adjust consistency with more hot water if needed.
3. Finish with a squeeze of lemon juice.

5. Garnish & Serve

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

Recipe Note

Add a touch of ghee while serving for enhanced aroma and flavor. You can also add a pinch of hing (asafoetida) during sautéing for a digestive boost.