How to make Dal Aur Gajar Shorba -
Tuvar dal and chilkewali dal cooked with carrots to make this marvellous shorba.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल), Split green gram with skin (chilkewali moong dal) (छिलके वाली मूंगदाल)
Cuisine : Maharashtrian
Course : Soups
You can also find more Soups recipes like Thai Sweet Potato Soup Tomato Carrot and Coconut Milk Soup Cauliflower and Basil Soup Moong And Paneer Broth
Dal Aur Gajar Shorba Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Dal Aur Gajar Shorba Recipe
Split pigeon pea (toor dal/arhar dal) soaked 1/2 cup
Split green gram with skin (chilkewali moong dal) soaked 2 tablespoons
Carrots 2 medium
Coriander seeds 1 teaspoon
Cumin seeds 1 teaspoon
Dried red chillies 2-3
Black peppercorns 6-8
Oil 2 tablespoons
Garlic 8-10 cloves
Salt to taste
Lemon 1
Fresh coriander leaves 2 tablespoons
Method
Step 1
Cut carrot into diagonal slices.
Step 2
Dry roast coriander seeds, cumin seeds, red chillies and peppercorns till fragrant.
Step 3
Heat 2 tbsps oil in a pressure cooker, add carrot and sauté for a minute.
Step 4
Add garlic, toor dal, chilkewali moong dal and salt and stir.
Step 5
Add 2 cups water and mix, close the cooker with the lid and cook under pressure till 4 whistles are given out.
Step 6
Coarsely grind the roasted spices.
Step 7
Open the lid of the cooker when the pressure reduces completely.
Step 8
Add the powdered roasted spices and mix. Let the mixture cool slightly.
Step 9
Transfer the mixture into a blender jar and blend till smooth. Pour into a serving bowl.
Step 10
Squeeze the juice of a lemon, garnish with coriander leaves and serve hot.
Nutrition Info
Calories : 667 Kcal
Carbohydrates : 68 gm
Protein : 20.4 gm
Fat : 34.3 gm
Other : Potassium- 1162mg
Most Visited Recipes
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 www.sanjeevkapoor.com 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.
