East Indian Lentil Soup (Dal Shorva)
Preparation Time: 10 mins
Cooking Time: 45 mins
Rating:
FatSecret Members Average Rating
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by member: bulascott
East Indian Lentil Soup (Dal Shorva)
An inexpensive, easy-to-make and delicious Indian inspired soup.
Ingredients
Directions
- Rinse the beans or lentils.
- Bring to a boil with the stock, turmeric, cayenne, cumin, cardamom and curry/bay leaves.
- Let simmer until the beans or lentils are very soft (about 30 minutes). If using bay leaves, remove them now. Curry leaves can be left in the soup. Mix the soup slightly to a not too smooth consistency (or mash the lentils/beans with a ladle).
- Sauté the garlic and mustard seeds lightly in the fat and add to the soup. Let simmer for another 5 minutes.
- Stir in fresh squeezed lemon juice, and serve.
- Note: The flavor is a lot better using fresh whole cardamom and cumin and grinding just before use. This slightly modified recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England. Mung beans is the exquisite choice, but red or yellow lentils also make a delicious result (green lentils are not recommended). The chicken stock can be replaced with vegetable stock for a vegetarian variety.
- Note: based on a recipe from Recipezaar.
51 members have added this recipe to their cookbook.
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Reviews
That is a lot of calories for 1 serving!
14 Jan 11 by member: divaqueen
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Nutritional Summary:
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There are 433 calories in 1 serving of East Indian Lentil Soup (Dal Shorva).
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Calorie Breakdown: 19% fat, 55% carbs, 26% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
1811 kj
22%
433 kcal
Fat
9.18g
13%
Saturated Fat
1.799g
9%
Monounsaturated Fat
5.116g
Polyunsaturated Fat
1.642g
Carbohydrates
59.08g
23%
Sugar
7.61g
8%
Fibre
22.6g
Protein
28.4g
57%
Salt
1.3g
22%
Cholesterol
11mg
Potassium
1128mg
56%
Calorie Breakdown:
Carbohydrate (55%)
Fat (19%)
Protein (26%)
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*Based on an RDI of 2000 calories
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