Ingredients with Measurements:
- 1 cup tamarind pulp
- 1/2 cup jaggery
- 1/4 cup roasted chana dal
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp fennel seeds
- 1/2 tsp black peppercorns
- 1/2 tsp dry ginger powder
- 1/4 tsp turmeric powder
- 1/4 tsp red chili powder
- 2 tbsp ghee
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp asafoetida
- Salt to taste
- Water as required
Special equipment needed:
- Blender or food processor
- Soup pot or Dutch oven
Step-by-step instructions:
1. In a blender or food processor, grind together roasted chana dal, cumin seeds, coriander seeds, fennel seeds, and black peppercorns to a fine powder.
2. In a soup pot or Dutch oven, heat ghee over medium heat. Add mustard seeds and cumin seeds and let them crackle.
3. Add asafoetida and the ground spice mixture. Stir well and cook for a minute.
4. Add tamarind pulp, jaggery, dry ginger powder, turmeric powder, red chili powder, and salt. Mix well.
5. Add water as required to make a soup-like consistency. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes.
6. Taste and adjust seasoning as needed.
7. Serve hot with garnishes of your choice.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 190
- Fat: 7g
- Carbohydrates: 31g
- Protein: 3g
Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or honey.
- Roasted chana dal can be substituted with roasted peanuts.
Variations:
- Add vegetables like carrots, potatoes, or spinach to make it more nutritious.
- Add cooked lentils or chickpeas for protein.
- Use vegetable oil instead of ghee for a vegan version.
Tips and tricks:
- Adjust the amount of tamarind pulp and jaggery according to your taste preference.
- Use a fine mesh strainer to remove any lumps from the soup.
- For a smoother texture, blend the soup after cooking.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a saucepan over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a dollop of yogurt and fresh cilantro.
Garnishes:
- Fresh cilantro
- Yogurt
- Roasted peanuts
- Fried onions
Pairings:
- Naan bread
- Basmati rice
Suggested side dishes:
- Vegetable samosas
- Onion bhajis
Troubleshooting advice:
- If the soup is too sour, add more jaggery or sugar to balance the flavors.
- If the soup is too sweet, add more tamarind pulp or lemon juice to balance the flavors.
Food safety advice:
- Make sure to use clean and fresh ingredients.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Saunth Ka Shorba is a popular soup in North Indian cuisine, especially during the winter months.
Flavor profiles:
- Tangy, sweet, and spicy
Serving suggestions:
- Serve hot as an appetizer or main course.
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Region: Indian