How to make Anarkali Shorba - 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), Split Pigeon peas
Cuisine : Indian
Course : Soups
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
You can also find more Soups recipes like Shrimp And Coriander Soup, Roasted Pumpkin And Walnut Soup, Tomato And Basil Soup, Beetroot and Apple Soup.
Anarkali Shorba Recipe Card
Prep Time : 6-10 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Anarkali Shorba Recipe
Fresh Pomegranate Juice 1 cup
Split Pigeon peas 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.
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 www.sanjeevkapoor.com 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.