Anarkali Shorba

Name: Anarkali Shorba (Lentil soup)
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 green cardamom pod; 1 medium onion, chopped; 2 tablespoons toor dal/arhar dal (split pigeon peas); 1 tablespoon crushed black peppercorns; Arils from half a medium pomegranate; ½ teaspoon ground black pepper; 2 tablespoons raw rice; ¼ cup (50 grams) masoor dal (split red lentils); 1½ teaspoons table salt; 1 bunch fresh cilantro with stems, chopped; 3 or 4 whole cloves; 2 bay leaves; 1½-inch (4-cm) piece fresh ginger, chopped; 1½ tablespoons butter, at room temperature; 1 bunch spinach leaves, finely chopped; 1 cup (200 ml) fresh pomegranate juice; 1-inch (2½-cm) cinnamon stick

Lentil soup

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This dish is named after a legendary and beautiful dancer from the court of the Mughal emperor Akbar. It can be prepared up to a day in advance and reheated gently before serving.

Ingredients

1½ tablespoons butter, at room temperature
1½-inch (4-cm) piece fresh ginger

Asia
India
Soup
Vegetarian
Gluten-free

Method

Place a nonstick sauté pan over medium heat, add the butter, and let it melt. Add the ginger, bay leaves, cloves, cinnamon, and cardamom, and sauté for 1 to 2 minutes or until fragrant. Add the onion and sauté for 4 to 5 minutes or until the onion is light golden brown.
Add the dals and rice, and cook, stirring, for 1 to 2 minutes. Add