Dal Shorba is an Indian soup that is made out of lentils. This Dal Shorba recipe uses moong dal (split mung beans) for lentils, flavors them with garlic and chili and obtains a creamy but light texture with coconut milk, overall, a winner for a soup and the never-ending winters!
With priorities at the home front keeping me busy, I have not been able to pen my thoughts down for the blog. You would think expressing yourself is easy right? All you have to do is just speak your mind out, but your mind brakes hard when you have to write them down, especially when you know a large audience is going to read it! Nevertheless, every tide has to turn and now that I have seemed to have found some inspiration and quiet to jot my thoughts down, Dal Shorba receives its much deserved limelight (Finally! It has been lying in my drafts since about 3 weeks now!)
With temperatures rising to the late 60’s and 70’s everyone seems to be rejoicing. Yes, I like the warmth and I like it that I do not have to stay cooped up at home because the roads are too icy to commute and I also like it that there is sunshine beaming through the windows of my living room making it un-gloomy and giving me the natural light that I am so desperate for photography. But, there is a downside to it. These pleasant conditions will soon give way to the unbearable Texas heat. Oh summer, please stay away this year!
I can hear Nachiket laughing away while reading this. He finds it funny that I panic the moment temperatures touch 70 and exclaim “Oh no! Summer is here!” Yes, I am that weird-o amidst the crowd of summer lovers who pines for winter to last just another week so that I guzzle down buckets of soups like Dal Shorba and step out without the fear of a heat stroke!
Sigh! Anyway, so long as Spring lasts (which is about 5 seconds in Texas!), let the soups keep simmering away!
Here are a couple of my other favorite soups if you are looking for ways to enjoy your winter.
Oven Roasted Tomato Soup
Tom Kha, a Thai soup
Here is the recipe for: