Dal Aur Gajar Shorba The dal aur gajar shorba embodies the essence of Indian cuisine, blending wholesome ingredients with aromatic spices to create a symphony of flavors. By Sanjeev Kapoor 15 Nov 2016 in Recipes Veg New Update Dal Aur Gajar Shorba Main Ingredients Split pigeon pea (toor dal/arhar dal), Split green gram with skin (chilkewali moong dal) Cuisine Maharashtrian Course Soups Prep Time 10-15 minutes Cook time 10-15 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Ingredients 1/2 cup split pigeon pea (toor dal/arhar dal), soaked 2 tablespoons split green gram with skin (chilkewali moong dal), soaked 2 medium carrots 1 teaspoon coriander seeds 1 teaspoon cumin seeds 2-3 dried red chillies 6-8 black peppercorns 2 tablespoons oil 8-10 garlic cloves Salt to taste 1 lemon 2 tablespoons fresh coriander leaves Method Cut carrot into diagonal slices. Dry roast coriander seeds, cumin seeds, red chillies and peppercorns till fragrant. Heat 2 tbsps oil in a pressure cooker, add carrot and sauté for a minute. Add garlic, toor dal, chilkewali moong dal and salt and stir. Add 2 cups water and mix, close the cooker with the lid and cook under pressure till 4 whistles are given out. Coarsely grind the roasted spices. Open the lid of the cooker when the pressure reduces completely. Add the powdered roasted spices and mix. Let the mixture cool slightly. Transfer the mixture into a blender jar and blend till smooth. Pour into a serving bowl. Squeeze the juice of a lemon, garnish with coriander leaves and serve hot. Nutrition Info Calories 667 Carbohydrates 68 Protein 20.4 Fat 34.3 Other Fiber Potassium- 1162mg #Split pigeon pea (toor dal/arhar dal) #Split green gram with skin (chilkewali moong dal) #Carrots Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article