Mixed Dal Shorba Recipe - A mixed lentil creamy soup.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split green gram skinless (dhuli moong dal)(मूंगदाल धुली), Split Bengal gram (chana dal)(चने की दाल)

Cuisine : Moghlai

Course : Soup

Mixed Dal Shorba

Moghlai cuisine is a fusion of Persian and Indian culinary styles. It has rich sauces, butter based curries, ginger flavoured roast meats and sweets that are fit for the king! Moghlai food offers a rich fare that is irresistible. 
Moghlai food is aromatic, marinated as it is in masalas of ginger and onion, tinged with nutmeg, mace, cloves and cinnamon; dishes of rich sauces combining a perfect balance of a range of spices, yogurt and cream, almonds and pistachios, form the base to receive morsels of chicken or meat cooked in ghee; vegetable dishes with the nutty flavour of poppy seeds and sweetened with honey; extravagant rice dishes, biryanis and pilaus, each grain separate and full of flavour, garnished with cardamom and strands of saffron; silky-smooth, ice-cold desserts flavoured with essence of roses, decked with tissue-thin sheets of real gold or silver and decorated with a scattering of rose petals; drinks squeezed from fresh fruits. All prepared to please the eye as well as the palate!
For the Moghals, Persia epitomised high culture. Persian became the language of the court, and Persian customs, literature, music, painting and architectural styles merged with the best India had to offer. It is a similar fusion of Persian and Indian culinary styles that sets Moghul cooking apart from other Indian cuisines.

For more recipes related to Mixed Dal Shorba checkout Dal Shorba . You can also find more Soup recipes like Cucumber Spinach Soup with Fennel Croutons, Leek And Coriander Soup, Mixed Dal Shorba, Potato and Spinach Soup. Or try out these recipes from Moghlai Cuisine like Murgh Musallam, Mutton Mirch Korma, Dal Shorba, Dal Pakhtooni.

Mixed Dal Shorba Recipe - How to make A mixed lentil creamy soup.


Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy


  • Split green gram skinless (dhuli moong dal) boiled1/4 cup

  • Split Bengal gram (chana dal) boiled1/4 cup

  • Oil 4 tablespoons

  • Garlic crushed 2 cloves

  • Salt to taste

  • White pepper powder 1/4 teaspoon

  • Cumin powder 1/2 teaspoon

  • Lemon juice 2 tablespoons

  • Curry leaves 10

  • Spring onions with greens chopped 2 stalks


Step 1

Grind boiled moong dal and chana dal with a little water to a coarse paste.

Step 2

Add three cups of water to the ground paste and stir gently. Heat oil in a pan. Add crushed garlic and sauté. Add the ground dals. Add salt and white pepper powder. Mix well. Add cumin powder, lemon juice and curry leaves.

Step 3

Mix well. Let it simmer for five minutes. Add spring onions along with the leaves. Serve piping hot.

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