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Recipe

Daal Shorba

55 min · Serves 4 · Pakistani

Why make it

A thin, silky soup of red and yellow lentils blended with ginger, tomato and carrot, then finished with a sizzling cumin and garlic ghee. Good on a cold evening with bread on the side.

Serves 4

You’ll need

  • 150 g masoor daal (red lentils), rinsed
  • 50 g moong daal (split yellow lentils), rinsed
  • 1.4 l water, plus a little hot water to thin if needed
  • 1 medium onion, roughly chopped
  • 2 medium tomatoes, roughly chopped
  • 1 medium carrot, peeled and diced
  • 1 tbsp fresh ginger, grated
  • 4 garlic cloves, crushed

+ 11 more in the full recipe
1

Step 1 of 8

Rinse both daals in a bowl of cold water, swirling and draining, until the water runs almost clear. Drain well.
2

Step 2 of 8

Put the daals, water, onion, tomatoes, carrot, ginger, crushed garlic, turmeric, chilli powder and salt in the pot. Bring to a boil over high heat and skim off any white foam.
3

Step 3 of 8

Reduce the heat to medium-low, cover with the lid slightly ajar and simmer for 25 minutes. Stir now and then. The daal is ready when it has collapsed and the carrot squashes easily against the side of the pot.
4

Step 4 of 8

Take the pot off the heat and blend the soup with an immersion blender until completely smooth. If using a countertop blender, let it cool a few minutes and blend in batches with the lid vented.
5

Step 5 of 8

Return to low heat and stir in the garam masala and black pepper. Add a little hot water if the soup is thicker than single cream. Simmer for 5 minutes and taste for salt.

The last 3 steps are in the full recipe.

Cook’s tip

Blend until very smooth for a true shorba texture. For a more rustic bowl, blend only half and stir it back in.

Ready to cook?

Daal Shorba

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 Get the full recipe