LENTIL AND TOMATO SHORBA
Hello, and welcome to my cooking corner again. Sometimes you don’t want to do elaborate cooking or you don’t have many ingredients to make something special. Then you can make this shorba which can be had in lunch, dinner or as an appetizer too. It is healthier, tastier, made from readily available ingredients and is a really great recipe to have on weekends or on a rainy day. It is made with a combination of lentils, curd, tomato and a special spice powder to add to the deliciousness. So come, let’s start making it—
Ingredients:-
- Toor dal-250 gms
- Moong dal-100 gms
- Onions-1(big)
- Tomato-2
- Green Chillies-2
- Beaten Curd-2 tbsp
- Turmeric Powder-1/2 tsp
- Red Chilly Powder-1/2 tsp
- Salt-According to taste
- Lemon Juice-1 tsp
For the masala powder
- Cumin seeds-1 tbsp
- Dry red chilly-1
- Peppercorns-2
- Masoor dal-1 tsp
- Curry leaves-4
For tadka-
- Black mustard seeds-1/2 tsp
- Asafoetida-A pinch
- Curry leaves-4
- Oil-2 tbsp
STEPS
Step 1
Wash and boil the lentils with salt and turmeric powder.Chop the onion, green chilies and tomato finely.
Step 2
Heat a nonstick pan and add all the masala powder ingredients. Roast them.When cooled blend in a mixer to a fine powder.
Step 3
Heat some oil in a deep, non-stick pan. Add the tadka ingredients and let it splutter. Now add finely chopped onions and green chilies. Fry for a minute. Next, add the chopped tomatoes and fry again for two to three minutes. Now add the masala powder. Fry it till the rawness disappears.Now add the beaten curd. And now it’s time to add the boiled lentil and give it a good mix. Let the shorba simmer for two to three minutes. Switch off the gas.After it cools, add the lemon juice. Mix well. Serve garnished with coriander.
Friends do try the recipe at home. Share your comments and feedback. Have a great weekend. Till then healthy cooking, happy living!!!Happy Ganesh Chaturthi to all of you.
To make the curry, firstly pluck the leaves off the stem of spinach. Wash it.Now boil water in a vessel. And then add the spinach and raw mango in it.Cover and cook for 3-5 minutes.Boil it till it is cooked well.If you do not have raw mango you can use dry mango powder instead.I have used the latter.
Now take a pan. Add all the tempering ingredients.When it’s done, mix this tempering in the greens.
Fry the masalas till they lose the rawness. Next, add the tomato puree or chopped fresh tomatoes and fry again. Fry all the masalas for a minute. And then add the boiled rajma and water and simmer on medium flame. Finally, add the tamarind paste and sugar and mix it well. Simmer for two minutes. Garnish with freshly chopped cilantro.
Now after making the dough, take some dough and make small balls from it. Now make thin, round chapatis from it using a rolling pin. Now give the chapatis any shape you want to. Here, I have made triangular ones. But care should be taken to roll the dough ball thin. Next shallow fry the dumplings in butter. And keep aside.
Now open the cooker, mash the lentil a little and add some beaten curd, the fried potato and freshly chopped coriander in it.
Take a pan and add the tempering ingredients, add chopped onion. Fry for a minute. Now add grated ginger. Fry it again. Next, add boiled dal and add rasam or sambhar powder and tamarind paste. Mix it well and let it simmer for three minutes.
Wash, cut and marinate the fish with salt and turmeric powder. Roast the split green gram dal in a pan and pressure cook it by adding salt and turmeric powder. You can use any kind of lentil of your choice. Here I have used moong dal. Chop the onion and beat the curd with a hand beater.
Next, add the tomato puree and fry again for half a minute. Add half teaspoon of dry mango powder too. Now add the boiled lentil. Adjust the quantity of water according to your need. Add the fried fish. Next, add in the beaten curd and switch off the gas. You can garnish the dish with freshly chopped coriander and cream too but it is optional.
Soak the garbanzo beans overnight and pressure cook till done. Marinate the fish with salt, turmeric powder, fish masala, garlic paste and keep aside for 1 hour. Shallow fry it.
Lastly, add the fried fish and thick coconut milk and boil for two minutes.
Chop and wash the fenugreek finely. Chop the onions, green chilies. Beat the curd. Boil the potato, chop and shallow fry it and keep aside. Take a pressure cooker and add in all the tempering ingredients in it. Now add the chopped onions and chilies and saute for a minute. Add the ginger-garlic paste, spices,coriander-cumin powder, red chilly powder,garam masala, salt and fry them for two minutes. Add the tomato puree. Fry it too. Add in the chopped greens and fry for three-four minutes.
Wash and boil toor dal with some kokum flowers and fenugreek seeds, salt and turmeric powder. Cut the drumsticks and broad beans into large pieces and blanch them.
Add the blanched veggies also. You can add any vegetable of your choice. Now add the toor dal and let it simmer for five minutes. Lastly, add some beaten curd and garnish with chopped fresh cilantro.
Take a vessel and add all the tempering ingredients. Add the chopped onions and fry for a minute. Next, add the ginger-garlic paste and fry it again. Now add the spices, turmeric powder, red chilly powder,coriander-cumin powder, biryani masala,garam masala, and salt and fry for one minute.
Add the tomato puree and fry. Now add the chicken keema. Fry it for four minutes. When the spices are well cooked and aromatic and the keema too is half cooked, add in the blanched vegetables, rice and a pinch of sugar and fry this again for two-three minutes. Now add enough water and cook by covering the vessel with a lid. Cook till done. Garnish it with some cashews and raisins though it is optional.
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