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Recipes - Hearty Soups


Gobhi Shorba


Serves: 4-6
1 Quart/liter milk
10 cashews finely chopped
1 tsp. butter
2 cups water
8 oz/1/4 kg cauliflower flowerets cut into cubes
1 tsp. sugar
salt to taste

freshly ground pepper to taste
a pinch of roasted and ground cumin as the garnish
1. Heat cauliflower, cashews, water and milk over low flame for 15-20 min. Let it cool. 
2. Blend the mixture. 
3. Add salt, sugar and pepper. 
4. Boil the mixture. Stir in the butter near boiling point. 
5. Serve immediately garnished with coriander leaves and roasted cumin.



Lamb Shorba

1 medium onion, chopped
1 large clove garlic, chopped
dried red pepper flakes to taste.
3/4 pound lamb or goat shoulder, trimmed of as much fat as possible and cut into small (1/2-inch) cubes
2 fresh tomatoes, skinned, seeded 
and roughly chopped
1 can 12 oz. garbanzo
2 cups water or more if you like
1/2 cup yogurt

1 teaspoon cumin
1/2 teaspoon dry mint
1/2 teaspoon cinnamon
1 cardamom
1/2 teaspoon salt
few sprigs saffron

Heat the oil in a pot and fry the onions for a few seconds. 
Add the crushed garlic, chili flakes and lamb. Fry again for a few seconds. Add spices and sauté for few more moments.Add all ingredients except the yogurt.  Simmer till the lamb is very well done and has absorbed all the flavors .Before serving bring the heat to low add yogurt and serve hot.



Dal Shorba


Serves: 4-5
1 cup masoor dal 
3 onions, sliced 
4 cloves crushed garlic 
1/2 teaspoon chili powder (optional) 
3 teaspoons curry powder 
3 tomatoes, cut into big pieces 
6 tablespoons chopped spinach leaves 
1 tablespoon oil 
salt and lime juice to taste


Heat the oil in a pot and fry the onions for a few seconds. 
Add the crushed garlic, chili and curry powders. Fry again for a few seconds. 
Add 6 teacups of water, the tomatoes and washed masoor dal and cook in a pressure cooker. 
When cooked, blend in a blender. 
Boil for 15 minutes. Add salt. 
Just before serving, add the spinach and boil for a few seconds. Serve hot with a slice of lemon



Lemon Pepper Rasam


Serves: 4
1/4 cup toor dal
1 cup water
a piece of fresh ginger (2 1/2 cm, 1 in), peeled and grated
4 green chills
1/2 tsp. cumin seeds
3/4 tsp. black peppercorns
1 1/2 cups water
1/2 tsp. ground turmeric
salt to taste
2 tomatoes, quartered
juice of 1 lemon
coriander leaves, chopped to garish

For Seasoning:
2 tsp. ghee
1 tsp. brown mustard seeds
1/2 tsp. asafetida powder
1 red Chile, halved
a few curry leaves

Wash Toor dal well. Drain. Place dal in a heavy saucepan. Cover with 1 cup water and bring to the boil. When boiling, cover pan with a lid, leaving slightly ajar. Lower the heat, and simmer dal gently for 45 minutes to 1 hour or until soft. Stir several times during the last 30 minutes of cooking. (The water should be mostly gone). Set dal aside without draining. You may also use the pressure cooker to cook this dal.
Using an electric blender or food processor, blend the fresh ginger and green chills into a paste. Now blend or process the cumin seeds and black peppercorns into a powder. Set both aside.
Place the undrained cooked dal in a heavy saucepan. Add 1 1/2 cups extra water, ground turmeric, salt to taste, and ginger/chili paste. Slowly bring to the boil.

Heat 2 tsp. ghee in a heavy frying pan or skillet. Add mustard seeds, asafetida powder, halved red chili, a few curry leaves, and pepper/cumin seed powder.  When the mustard seeds splutter, add this mixture to the rasam. Turn off the heat and add the lemon juice. 
Garnish with cilantro/coriander leaves. Serve hot with rice.

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