Dal Shorba is that nice Indian soup made from lentils loaded with aromatic spices and, more often than not, is enjoyed as a starter or a light meal. "Shorba" refers to soup or broth; in this case, dal shorba is simply lentil soup-like, made from yellow moong dal or toor dal that is soft-cooked and pureed into a thick, satisfying soup. This dish is delicious and full of protein and nutrients, thus making it a great, wholesome meal at any given time. A classic dal shorba recipe begins by cooking lentils with water, turmeric, and salt until they become tender and soft. In another pan, a tempering (tadka) of ghee or oil is done by saut ing onions, garlic, cumin seeds, mustard seeds, ginger, green chillies, etc. These spice mixes are then mixed with the prepared lentils, with deep aromatic flavours filling the soup. The freshness of lemon juice adds brightness and develops flavours for the final touch to the dal shorba. Some add tomatoes for that sharp, tangy kick, and a few may garnish the soup with cilantro or mint for a fresh, herby finish. Dal shorba is best served with naan or rice. This warmth is nutritious and usually served with a meal. Prepared with aromatic spices and comfortable consistency, dal shorba is one of the easiest ways to relish lentil goodness.

• 1/4 cup yellow moong dal
• 1 onion
• 6 cloves garlic
• 1/2 tsp dry ginger powder
• 1/4 tsp turmeric powder
• 1/3 tsp red chilli powder
• 1/2 tsp black pepper powder
• 1 tsp cumin seeds
• 2 tsp coconut oil
• Salt
• 1 tsp lemon juice
• Coriander leaves

• The perfect recipe of Dal Shorba is here!
• Start by giving ¼ cup of yellow moong dal (split mung beans) a good rinse under cold water.
• Heat up 2 teaspoons of coconut oil in a large pot over medium heat. Once the oil is hot and shimmering, toss in 1 teaspoon of cumin seeds.
• Now, throw in 1 finely chopped onion and saut until it turns golden brown, which takes about 5 minutes of stirring.
• Next, the game-changer: garlic. Add 6 minced cloves and stir for another minute until your kitchen smells absolutely heavenly.
• Mix in 1/2 teaspoon dry ginger powder, ¼ teaspoon turmeric powder, ⅓ teaspoon red chili powder, and 1/2 teaspoon black pepper powder.
• Stir the spices into your onion-garlic base and let them mingle for 1-2 minutes to bloom.
• Add in the rinsed moong dal and stir to coat every grain in that spicy, aromatic mixture.
• Pour in 2 cups of water and season with salt to taste. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes until the dal is buttery soft.
• At this point, you have a choice: keep it chunky for that rustic vibe or use an immersion blender to transform it into creamy goodness.
• Either way, finish it with 1 teaspoon of fresh lemon juice for a zesty pop that balances all the rich, earthy flavors.
• Ladle the Dal Shorba into bowls, garnish with freshly chopped coriander (dhania), and serve the dal shorba hot.