Dal Nariyal ka Shorba

On our last trip to India we stayed at a fantastic hotel in Rajasthan. It was a converted palace called: Devi Garh. We loved our stay there. The food was fantastic and we especially liked a soup called: Dal Nariyal ka Shorba made from lentils. We asked them for the recipe and they were pleased to type up a version for us. We couldn’t wait to make it when we returned to the states.

We invited our friend Shu over to validate its authenticity and he agreed that it was excellent. Try this soup (even if you can’t pronounce its name). We had promised we would make meat loaf for Shu, and made our favorite recipe a fabulous provencal meat loaf and mashed potatoes. The recipe can be found in Mediterranean Grains and Greens by Paula Wolfert. The meatloaf is entirely made from pork and sausage with lots of greens. It is almost like a pate in texture. It is delicious. The recipe can be found in our blog of: Dec. 21, 2008. Click the date to get the recipe.

What better to go with meatloaf then mashed potatoes? And no mashed potatoes are better than the garlic mashed potatoes from Balthazar. You can get the recipe from our blog of Nov. 12, 2012. Click the date to get the recipe.

Dal Nariyal ka Shorba

From the Chef of Devi Garh

For – 4 people

Ingredients            quantity

Lentils (Red)         100  gm

Lemongrass          25   gm

Leeks                   15    gm

Celery                  15    gm

Carrot                  15    gm

Coriander             10    gm

Red chilly             05    gm

Garlic                  10     gm

Onions                10     gm

kafir Lime leaves  03    nos

Oil                       15    ml

Coconut milk        15    ml

Method

1.   Soak the lentil and roughly cut the vegetables.

2.   Heat oil in saucepan add garlic onions, kafir lime leaf, lemongrass and vegetables saute it for 05 min and add soaked lentil and water boil it for 15 min.

3.   Make a puree of it, add lemon leaves and simmer for 03 min add coconut milk check with seasoning finally put coriander and serve hot.

Garnish         :   kafir lime leafe, chop corriander.