Protein-Rich Kokum And Moong Dal Shorba Recipe

About this recipe

A hearty and tangy Maharashtrian-inspired soup made with protein-packed moong dal and kokum, infused with aromatic spices. Perfect for Jain dietary preferences, this dish balances flavors and nutrition in every sip.

Ingredients

• 1 kg Yellow Moong Dal
• 1L Kokanraj Kokum Agaltr
• 20G Curry Leaves
• 250 ml Coconut Milk
• 20 g Turmeric Powder
• 250g Green Chilli
• 10G Salt
• 500 g Ghee
• 500 ml Water
• - Cumin Seed

Instructions

1. Step 1: Wash the moong dal thoroughly under running water until the water runs clear. Soak it in warm water for 20 minutes to soften.
2. Step 2: Heat 1 tablespoon of ghee in a heavy-bottomed pan over medium heat for 2 minutes until it melts and begins to shimmer. Add cumin seeds and let them crackle for 30 seconds, followed by curry leaves and slit green chilies. Stir gently for 1 minute.
3. Step 3: Drain the soaked moong dal and add it to the pan. Stir for 2 minutes to coat the dal with the spices. Add turmeric powder and mix well.
4. Step 4: Pour 500 ml of water into the pan and bring to a boil. Lower the heat to medium and let the dal simmer for 15 minutes, stirring occasionally, until it becomes soft and mushy.
5. Step 5: Add kokum pieces to the simmering dal and cook for another 5 minutes to infuse the tangy flavor. Stir in the coconut milk, adjust salt to taste, and let the soup simmer for 3 minutes on low heat.
6. Step 6: Turn off the heat and let the soup rest for 2 minutes to allow the flavors to meld. Serve hot in deep bowls garnished with fresh curry leaves.