How to make Dahi Shorba -

A tangy vegetable soup.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Yogurt (दही), Carrots (गाजर)

Cuisine : Indian

Course : Soups

For more recipes related to Dahi Shorba checkout Chilled Yogurt Soup, Chilled Yogurt Soup. You can also find more Soups recipes like Spinach And Pea Soup Minted Green Peas Soup Corn And Jade Soup Ramen Noodle Soup

Dahi Shorba

Dahi Shorba Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Dahi Shorba Recipe

  • Yogurt 1 cup

  • Carrots 2 teaspoons

  • Green chillies chopped 1-2

  • Ginger 1 inch piece

  • Sugar 1/4 teaspoon

  • Salt to taste

  • Pure ghee 2 teaspoons

  • Cumin seeds 1 teaspoon

  • Carrot chopped 1 medium

  • French beans chopped 4-6

  • Green capsicum chopped 1 medium

  • Cauliflower chopped 5-6 florets

  • Green peas shelled 2 tablespoons


Step 1

Grind green chillies and ginger to a fine paste. Whisk yogurt with three cups water.

Step 2

Add besan, green chilli-ginger paste, sugar and salt and blend well.

Step 3

Heat desi ghee in a thick-bottomed vessel, add cumin seeds and stir-fry until it changes colour.

Step 4

Add chopped carrot, French beans, capsicum, cauliflower and green peas. Stir well and sauté vegetables for two to three minutes.

Step 5

Stir in the yogurt mixture, bring to a boil, reduce heat and simmer for eight to ten minutes or until it thickens to a soup consistency. Adjust seasoning and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.