Dal Shorba

How to Prepare

1. Rinse the toor dal and moong dal thoroughly under running water until the water runs clear.
2. In a pressure cooker, add the rinsed dals
3. 10 cups of water, turmeric powder, and a pinch of salt. Pressure cook for 3 whistles or until the dal is soft and mushy.
4. Once the pressure releases, mash the cooked dal with a ladle or blend it slightly for a smoother texture.
5. In a large pot, heat ghee over medium heat. Add cumin seeds and let them splutter.
6. Add chopped onions and sauté until golden brown.
7. Add ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
8. Add chopped tomatoes and cook until they turn mushy.
9. Add the mashed dal mixture to the pot along with 10 more cups of water to adjust the consistency.
10. Add garam masala, coriander powder, red chili powder, and salt. Mix well and let it simmer for 10-15 minutes.
11. Add lemon juice and chopped coriander leaves. Stir and turn off the heat.
12. Serve hot, garnished with a dollop of ghee or cream if desired.