Anarkali Shorba

Ingredients

• 1 cup fresh pomegranate Juice
• 1 1/2 tablespoons butter
• 1 large onion chopped
• 1/2 cup split pigeon pea (toor dal/arhar dal),soaked
• 1/4 cup split red lentil (masoor dal)
• 1/2 cup rice
• Salt to taste
• 1/2 teaspoon black pepper powder
• 1/2 bunch fresh coriander leaves chopped with stalks
• 2 inch piece leeks chopped
• 1 bunch spinach chopped

Method

1. Heat butter in a heavy-bottomed pan and sauté onion until it turns a light golden brown.
2. 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.
3. 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.
4. Purée the solids and return to the stock. Add pomegranate juice and continue to simmer gently for ten minutes.
5. Adjust seasonings and serve hot.

Nutrition Info