Anarkali Shorba A soup is made from lentils and pomogranate juice This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 09 Dec 2015 in Recipes Course New Update Main Ingredients Fresh Pomegranate Juice, Split Pigeon peas Cuisine Indian Course Soups Prep Time 6-10 minutes Cook time 41-50 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Anarkali Shorba 1 cup Fresh Pomegranate Juice 1 1/2 tablespoons Split Pigeon peas 1 large Onion chopped 1/2 cup Split pigeon pea (toor dal/arhar dal),soaked 1/4 cup Split red lentil (masoor dal) 1/2 cup Rice to taste Salt 1/2 teaspoon Black pepper powder 1/2 bunch Fresh coriander leaves chopped with stalks 2 inch piece Leeks chopped 1 bunch Spinach chopped Method Heat butter in a heavy-bottomed pan and sauté onion until it turns a light golden brown. Add toor dal, masoor dal and rice and stir. Add six and a half cups of water, bring to a boil, lower heat and simmer for fifteen minutes. Add salt, black pepper powder, coriander leaves and stalks, leek and spinach. Simmer gently for ten minutes. Strain mixture through a sieve and return stock to pan. Purée the solids and return to the stock. Add pomegranate juice and continue to simmer gently for ten minutes. Adjust seasonings and serve hot. Nutrition Info Calories 1013 Carbohydrates 38.2 Protein 163.8 Fat 22.8 Other Fiber 20.1 gm #Rice #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article