Tamatar Dal Shorba

Name: Tamatar Dal Shorba
Prep time: 10 s
Cook time: 15 s
Total time: 30 s
Yield: 4
Ingredients: 2 Teaspoons Everyday Shahi Ghee; 1 Sachet MAGGI Masala-ae-Magic; 1/2 Teaspoon Cumin Seeds; 2 Tablespoons Onion (Chopped); 2 Teaspoons Garlic (Chopped); 2 Units Green Chillies (Slit); 3/4 cup Masoor dal soaked; 3/4 Cup Spinach (Chopped); 2 Units Tomato (Medium diced); 3/4 Teaspoon Coriander Powder; 1/2 Teaspoon Turmeric Powder; 5 Cups Water; 1 Teaspoon Ginger (Chopped); 1/2 Teaspoon Red Chilli Powder

(0)

30 Min

Medium

Ingredients

15 gms

Everyday Shahi Ghee

1 Sachet

MAGGI Masala-ae-Magic

0.5 Teaspoon

Cumin Seeds

2 Tablespoons

Onion (Chopped)

2 Teaspoons

Garlic

Green Chillies (Slit)

100 gms

Toor Dal

0.75 Cup

Spinach, frozen, chopped or leaf, unprepared

Tomato (Chopped)

0.75 Teaspoon

Coriander Powder

0.5 Teaspoon

Turmeric Powder

5 Cups

Water

1 Teaspoon

Ginger (Chopped)

0.5 Teaspoon

Red Chilli Powder

Copy

Nutrition Value

Carbohydrates

20.88 g

Energy

154.4 kcal

Fats

4.77 g

Protein

7.85 g

Information per serving

Step 1
10 Min

Heat 1 tbsp ghee in a pressure cooker on medium flame. Add cumin seeds and let them sizzle.
Step 2
10 Min

Add onions, garlic, ginger and green chilli and saute for 2 minutes. Add the soaked dal, spinach, tomatoes, coriander powder and turmeric powder to the cooker. Add 5 cups of water and pressure cook for 2 whistles and then another 10 minutes on low flame.
Step 3
5 Min

Once the pressure releases, open the cooker and blend the soup until smooth.
Step 4
5 Min

Heat 1 tbsp ghee on low flame, turn off the heat and add red chilli powder and pour the tempering to the shorba. Add MAGGI Masala-ae-Magic and adjust salt to taste if needed and serve hot.

Step 1 of 4

Heat 1 tbsp ghee in a pressure cooker on medium flame. Add cumin seeds and let them sizzle.

Step 2 of 4

Add onions, garlic, ginger and green chilli and saute for 2 minutes. Add the soaked dal, spinach, tomatoes, coriander powder and turmeric powder to the cooker. Add 5 cups of water and pressure cook for 2 whistles and then another 10 minutes on low flame.

Step 3 of 4

Once the pressure releases, open the cooker and blend the soup until smooth.

Step 4 of 4

Heat 1 tbsp ghee on low flame, turn off the heat and add red chilli powder and pour the tempering to the shorba. Add MAGGI Masala-ae-Magic and adjust salt to taste if needed and serve hot.

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Tamatar Dal Shorba

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