To start making Dal Shorba (Lentil Soup), we’ve to first wash the moong dal.
Subsequent, stress cook dinner the moong dal for two whistles or boil by including sufficient water till it’s cooked mushy. Launch the stress naturally.
As soon as cooked, mash the dal nicely or puree it with hand blender. Preserve apart.
Warmth a pan with teaspoon of oil, add finely chopped onion and garlic. Saute till translucent.
Pour the mashed dal together with 2 cups of water. Add required quantity of salt, turmeric powder, ginger powder, pepper powder and purple chili powder.
Combine nicely and simmer the flame for 2-3 minutes stirring it occasionaly and making certain that the dal will not be sticking to the underside.
As soon as completed, change off and add lemon juice. Mixe nicely and maintain it apart.
To arrange the tempering, add a teaspoon of oil in a tadka pan. As soon as the oil is sizzling, add cumin seeds and permit it to crackle. Flip off the flame.
Pour this tempering over the Dal Shorba and garnish with chopped coriander leaves.
Switch the soup right into a bowl and garnish it with cream or crushed cumin seeds.
Serve Dal Shorba as a soup together with a starter like Achari Paneer Tikka and full your North Indian Model lunch on a Sunday with Tawa Paratha and Aloo Baingan Ki Sabzi.