How to make 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 Card

Anarkali Shorba

Prep Time : 6-10 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Anarkali Shorba

  • 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


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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.