### TranslatedIngredients: 1/4 cup Yellow Moong Dal (Split),1 Onion,6 cloves Garlic,1/2 teaspoon Dry ginger powder,1/4 teaspoon Turmeric powder (Haldi),1/3 teaspoon Red Chilli powder,1/2 teaspoon Black pepper powder,1 teaspoon Cumin seeds (Jeera),2 teaspoons Coconut Oil,Salt - as required,2 cups Water,1 teaspoon Lemon juice,Coriander (Dhania) Leaves - for garnishing ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To begin making Dal Shorba (Lentil Soup), we have to first wash the moong dal.Next, pressure cook the moong dal for 2 whistles or boil by adding enough water until it is cooked soft. Release the pressure naturally. Once cooked, mash the dal well or puree it with hand blender. Keep aside.Heat a pan with teaspoon of oil, add finely chopped onion and garlic. Saute until translucent.Pour the mashed dal along with 2 cups of water. Add required amount of salt, turmeric powder, ginger powder, pepper powder and red chili powder.Mix well and simmer the flame for 2-3 minutes stirring it occasionaly and ensuring that the dal is not sticking to the bottom.Once done, switch off and add lemon juice. Mixe well and keep it aside.To prepare the tempering, add a teaspoon of oil in a tadka pan. Once the oil is hot, add cumin seeds and allow it to crackle. Turn off the flame.Pour this tempering over the Dal Shorba and garnish with chopped coriander leaves. Transfer the soup into a bowl and garnish it with cream or crushed cumin seeds.Serve Dal Shorba as a soup along with a starter like Achari Paneer Tikka and complete your North Indian Style lunch on a Sunday with Tawa Paratha and Aloo Baingan Ki Sabzi.
