Paya Shorba

This hearty Paya Shorba is a comforting and aromatic vegetarian soup, perfect for a chilly evening or when you need something nourishing. It has a rich, savory broth that's full of flavor from warming spices.

Ingredients

• 1 tablespoon ghee
• 1 bay leaf
• 2 small green cardamom pods
• 2 cloves
• 0.5 inch cinnamon stick
• 1 medium onion, finely chopped
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 medium tomato, finely chopped
• 0.25 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 teaspoon coriander powder
• 0.5 teaspoon cumin powder
• 0.5 teaspoon garam masala
• 0.5 cup Toor dal
• 0.5 cup chickpeas, canned, rinsed and drained
• 4 cups vegetable broth
• 0.75 teaspoon salt, or to taste
• 0.25 teaspoon black pepper powder, or to taste
• 2 tablespoons fresh cilantro, chopped, for garnish
• 1 tablespoon fresh mint leaves, chopped, for garnish
• 2 lemon wedges, for garnish

Instructions

1. First, soak 0.5 cup Toor dal in water for 15 minutes. After soaking, drain the dal and keep it aside. This step helps in quicker cooking.
2. Heat 1 tablespoon ghee in a pressure cooker or a large heavy-bottomed pot over medium heat. Add 1 bay leaf, 2 small green cardamom pods, 2 cloves, and 0.5 inch cinnamon stick. Cook for 30 seconds until fragrant.
3. Add 1 medium finely chopped onion to the pot and cook, stirring occasionally, for 5-7 minutes until it turns soft and translucent.
4. Stir in 1 tablespoon ginger paste and 1 tablespoon garlic paste. Cook for 1-2 minutes until their raw smell disappears.
5. Add 1 medium finely chopped tomato and cook for 3-4 minutes, mashing it slightly with the back of your spoon, until it softens and the oil starts to separate.
6. Stir in 0.25 teaspoon turmeric powder, 0.5 teaspoon red chili powder, 1 teaspoon coriander powder, and 0.5 teaspoon cumin powder. Cook the spices for 1 minute, stirring constantly to prevent burning.
7. Add the soaked and drained 0.5 cup Toor dal and 0.5 cup rinsed and drained chickpeas to the pot. Mix well with the spices.
8. Pour in 4 cups vegetable broth, add 0.75 teaspoon salt and 0.25 teaspoon black pepper powder. Bring the mixture to a boil.
9. If using a pressure cooker, close the lid and cook for 3-4 whistles (approximately 10-12 minutes on Instant Pot, set to high pressure with natural release). If cooking in a pot, cover and simmer gently for 20-25 minutes, or until the dal is tender.
10. Once the pressure releases naturally or the dal is tender, open the lid. Stir in 0.5 teaspoon garam masala. Check for seasoning and adjust salt and pepper if needed.
11. Pour the Paya Shorba into individual serving bowls. Garnish each bowl with 0.5 tablespoon fresh chopped cilantro, 0.25 tablespoon fresh chopped mint leaves, and serve with a lemon wedge for a refreshing tang.

View the interactive Paya Shorba recipe