Description
Unlike rich Dal (bean curry), super-low-calorie detox clear soup brewing skinless Moong beans extremely watery with massive moisture to the limit, seasoned with black pepper/cumin.
Restaurants serving Dal Shorba (Lentil Fat-burning Clear Soup)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [For
- Servings/Ingredients] 50g skinless Moong beans (yellow split green gram), 600ml water,
- minced garlic clove,
- tsp grated ginger, 1/
- tsp turmeric, salt pinch, 1/
- tsp coarsely ground black pepper, 1/
- tsp cumin powder,
- tbsp lemon juice, cilantro,
- tsp oil (or Ghee).
- Wash yellow Moong beans briefly with water, put water (600ml), turmeric, salt in pot and heat.
- Upon boiling reduce to low, skimming scum, simmer slowly ~
- mins until bean shapes completely crumble dissolving into soup (*Moisture amount is very high to make drinkable soup, not rich curry).
- In another small pan, heat minimal oil (or Ghee) reduced for diet, fry minced garlic/ginger without burning drawing aroma.
- Pour this garlic-ginger oil 'sizzle' into boiling soup pot.
- Here is fat-burning key. Generously sprinkle 'coarsely ground black pepper' and 'cumin powder' to burn digestive fire (Agni) into soup, boil mins until overall becomes splashy golden liquid (Shorba).
- Remove from heat pouring into vessels, finally squeeze fresh 'lemon juice' strongly, scatter cilantro to finish. Gentle bean sweetness, sharp black pepper stimulation popping back of throat, and lemon acidity forcibly generate heat in chilled bodies from stomach bottom—magic soup.
Learn more Spice, substitutes, tips
Key spices
Substitutes at Japanese supermarkets
Lentils or boiled soybeans (as Moong bean sub crush finely and brew)
Pairing
Alone as pre-meal starter、or alongside brown rice
Trivia
[Hardcore] 'Shorba' is Arabic origin, 'clear soup' transmitted from Middle East to North India. While Indian 'Dal (bean curry)' is made gooey to pour over rice, Shorba is made splashy as 'soup drunk pre-meal'. Extremely low oil, spices (especially black pepper/ginger) activate gastrointestinal functions, so Indian dieters patronize it as 'ultimate fasting soup'.
Eating tips & etiquette
[Unique Eating] On hangover mornings or day after binge-eating, take no solids, just drink up 2 mugs of this hot sour-spicy Shorba to reset gastrointestinal tract!
Allergen
Soy (Lentils)