- 1/2 cup Moong DalYellow
- 1/4 cup Masoor Dal
- 1 cup SpinachFinely Chopped aka Palak
- 2 Large TomatoesFinely Chopped
- 1 cup Spring OnionFinely Chopped
- 2-3 tsp Curry Powder
- 1 tsp Red Chilli PowderReduce the quantity if you want it less spicy
- 1 1/2 tsp GingerGrated
- 1 1/2 tsp Lemon Juice
- Pinch SaltAs per Taste
- 1 tsp Pure Ghee
- Coriander leavesRoughly Chopped for Garnishing
Warm you up with a healthy and tasty Bombay shorba. Learn to make moong dal shorba by following below steps.
Heat Ghee in a pressure cooker. Once it reaches smoking point, add the green onions and sauté until soft. Add the tomatoes, curry powder, chili powder, salt and grated ginger.
Cook it for about 3-4 minutes on a slow flame. Add in the chopped Palak, yellow Moong Dal and Masoor Dal.
Mix well and add 2 ½ cups of water. Cook it for 4 whistles.
Let all the steam cool down in the pressure cooker.
Now open the pressure cooker and with a hand blender, blend it finely using ½ cup water.
It is now time to add this to a pan and let it boil for about 5 minutes on a slow to medium flame.
Add lemon juice and stir well. It is now ready to serve garnishing it with chopped coriander.