Dahl Pudina Ka Shorba (Indian Mint-flavoured yoghurt soup) recipe
ingredients
2 cups (400 g) 14 oz Yoghurt (dahi)
3 cups (45 g) 1 1/2 oz Mint (pudina) leaves, chopped
2 cups (500 ml) 16 fl oz Water
Salt to taste
1 tsp (2 g) Black pepper (kali mirch) powder
1 tsp (1 1/2 g) Cumin (jeera) powder, roasted
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
3/4 cup (150 ml) 5 fl oz Cream
3 cups (45 g) 1 1/2 oz Mint (pudina) leaves, chopped
2 cups (500 ml) 16 fl oz Water
Salt to taste
1 tsp (2 g) Black pepper (kali mirch) powder
1 tsp (1 1/2 g) Cumin (jeera) powder, roasted
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
3/4 cup (150 ml) 5 fl oz Cream
method
1. Heat the water in a pan and gradually blend in the yoghurt.
2. Add salt, black pepper powder, cumin powder, and lemon juice. Cook on low heat for 15 minutes.
3. Add cream and mint leaves, stir and continue to cook on low heat for 10 more minutes.
4. Remove from heat, pour the soups into individual bowls and serve hot.
2. Add salt, black pepper powder, cumin powder, and lemon juice. Cook on low heat for 15 minutes.
3. Add cream and mint leaves, stir and continue to cook on low heat for 10 more minutes.
4. Remove from heat, pour the soups into individual bowls and serve hot.
serving amount
serves: 4
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