Kheera Dal Shorva, Indian Soup
Kheera Dal Shorva is one of the Indian soups that are often preferred with light meal.
Kheera Dal Shorva is one of the finest adaptations of a lentil dish which is served as a soup. Made with shreds of young tender cucumber, potatoes and onions, all bound together in a thick bean puree, this thick hearty soup is particularly good on a cold winter day. Interestingly, the combination of cucumbers and onions gives the soup a delicate taste much like a cream offish soup. If preferred, substitute potatoes for the onions. The soup is also made with pink lentils (masar dal) instead of mung beans.
Ingredients of Kheera Dal Shorva
125 gram yellow split mung beans (Moong dal)
1/8 tsp turmeric
150 gram oz grated potatoes
90 gram thinly sliced onions
2 large grated cucumbers
1 and half tsps salt
4 tbsps ghee or light vegetable oil
Three fourth tsp cumin seeds
One fourth tsp black pepper
Juice of half lemon
2 tbsps finely chopped fresh coriander leaves
Method of Preparing Kheera Dal Shorva
Wash and clean the mung beans.
Put the beans in a 3-litre/5-pint pan with the turmeric and 625 ml/1 pint cold water. Bring to a boil over medium-high heat. Reduce heat and simmer, partially covered, until the beans are tender and cooked through (about 30 minutes). Stir from time to time to keep them from burning. Turn off heat.
Beat the cooked beans with an electric beater or wire whisk for a minute, to make a coarse puree. Measure the puree, and add enough hot water to make 1.25 litres/2 pints.
Add potatoes, onions, cucumbers and salt to the puree, and bring to a boil, stirring, over medium heat. Reduce heat and simmer, uncovered, until the vegetables are cooked but still firm (about 5 minutes).
While the soup is simmering, heat the ghee over high heat in a small frying pan. When it is very hot, add the cumin and black pepper and fry until the cumin turns dark brown (about 5 seconds). Remove from heat and pour this perfumed butter with the spices over the soup. Add lemon juice and chopped coriander, and mix thoroughly. Check for salt and serve hot, sprinkled with a few more coriander leaves.
The consistency of this soup is like any lentil soup - thick as German split pea or Cuban black bean soup. To make the soup thinner, broth or water is added. This soup is good enough to be consumed as a main dish. It can also be taken with light meal consisting of pilaf and yogurt salads. A good choice is Chicken Pilaf or Royal Vegetable and Rice Casserole.
(Last Updated on : 12-04-2014)
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