Saffron Infused Dal Shorba is a comforting and flavorful lentil soup that is perfect for a cold winter day. The lentils are cooked in a flavorful broth made with saffron, cumin, and coriander and then finished with a dollop of yogurt and a sprinkling of cilantro. This soup is sure to warm you up from the inside out!
Daal, a comforting lentil-based soup, is a staple in many Indian households. This particular recipe for daal shorba is inspired by the traditional Gujarati dish, which is typically made with a variety of lentils and spices. In this version, I've added saffron to the mix, which gives the soup a beautiful golden color and a delicate floral flavor. I've also used a combination of cumin and coriander seeds to add warmth and depth of flavor. The end result is a rich and flavorful soup that is sure to please everyone at the table.
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
1 cup yellow lentils, rinsed
1 tablespoon vegetable oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder
1/2 teaspoon salt
1/4 cup chopped fresh cilantro leaves
Instructions
In a medium saucepan, bring the lentils and 4 cups of water to a boil. Reduce heat and simmer for 20 minutes, or until the lentils are tender.
While the lentils are cooking, heat the oil in a small skillet over medium heat. Add the mustard seeds and cumin seeds and cook for 1 minute, or until the seeds begin to pop.
Add the turmeric, chili powder, and salt to the skillet and cook for 30 seconds, or until fragrant.