Anarkali Shorba Recipe - A soup is made from lentils and pomogranate juice

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh pomegranate juice(ताज़े अनार का रस), Butter(मक्खन )

Cuisine : Hyderabadi

Course : Soup

Anarkali Shorba

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Anarkali Shorba Recipe - How to make Anarkali Shorba

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Prep Time : 6-10 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Fresh pomegranate juice 1 cup

  • Butter 1 1/2 tablespoons

  • Onion chopped 1 large

  • Split pigeon pea (toor dal/arhar dal),soaked 1/2 cup

  • Split red lentil (masoor dal) 1/4 cup

  • Rice 1/2 cup

  • Salt to taste

  • Black pepper powder 1/2 teaspoon

  • Fresh coriander leaves chopped with stalks 1/2 bunch

  • Leeks chopped 2 inch piece

  • Spinach chopped 1 bunch

Method

Step 1

Heat butter in a heavy-bottomed pan and sauté onion until it turns a light golden brown. Add toor dal, masoor dal and rice and stir. Add six and a half cups of water, bring to a boil, lower heat and simmer for fifteen minutes.

Step 2

Add salt, black pepper powder, coriander leaves and stalks, leek and spinach. Simmer gently for ten minutes. Strain mixture through a sieve and return stock to pan.

Step 3

Purée the solids and return to the stock. Add pomegranate juice and continue to simmer gently for ten minutes. Adjust seasonings and serve hot.

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