Photo: Phadke09 · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Lunch

Lentil Soup

Traditional Recipe 26: Lentil Soup recipe

🧺 Ingredients

• Red lentils (masoor dal): 200g
• Ghee: 10ml
• Mustard oil: 10ml
• Cumin seeds: 1 tsp (5g)
• Bay leaves: 2
• Turmeric powder: 0.5 tsp (1.5g)
• Green chillies: 2, slit
• Ginger: 1 tsp (5g), minced
• Salt: to taste
• Water: 800ml

👩‍🍳 How to make Lentil Soup

1. Rinse lentils and drain.
2. Heat ghee and mustard oil in a pan over medium heat (140°C).
3. Temper cumin seeds for 20 seconds.
4. Add ginger, cook for 30 seconds.
5. Add lentils, stir for 1 minute to lightly toast.
6. Add turmeric, bay leaves, and salt.
7. Add water, bring to boil.
8. Add green chillies.
9. Reduce to medium-low (100°C), cover, and simmer for 25 minutes.
10. Lentils should be completely soft, creating a soup-like consistency.
11. The shorba should be light and aromatic.
12. Serve hot in bowls alongside rice and fish curry.

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