Daal Shorba is the last recipe in our #30daysofdaal series. I can’t believe I am saying this. Yay!

Daal is one of the most prized pantry or grocery items in India. It provides some essential proteins for the vegetarian diet. It is also expensive! I have tried to remark on the social/ cultural significance of daal as part of my posts.

So you know by now that Daal has prime place in the Indian diet.

Shorba, simply put, is a kind of broth. It has middle eastern or Persians origins. It is known by many different names across Central Asia and East Europe and there are many methods for preparing it.

Shorba is a meat dish but daal is perfect for a vegetarian version. My intent here is to create a thin, flavorful, nutritious broth that is sippable. I am using yellow moong daal for its taste. Lots of ginger gives the shorba soup a bite, coriander or cilantro gives it an earthy vibrant flavor, and lemon gives it some zing. Seasoning is simple with salt and pepper, with some paprika sprinkled on top while serving. Bay leaf adds some spice.

The shorba is simmered on a low flame for 20-30 minutes. You can either blend it to make it really smooth or strain it.

This daal shorba is a great way to stretch a meal. You can make it using very little daal, hardly ¼ cup of dry daal is used here to make 6 cups of shorba.

This daal shorba is vegan and uses only 5 ingredients and no oil or butter, so it is very diet friendly and low cal.

Daal Shorba Recipe

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Have you enjoyed our #30daysofdaal series? Which of these recipes have you tried out? Looking forward to your thoughts and views.