Dahi Shorba

Delicious Dahi Shorba Recipe - Traditional Pakistani Yogurt Soup

Region / culture: Pakistan | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Dahi Shorba is a traditional Indian yogurt-based soup that is both flavorful and comforting. This dish is perfect for those looking for a light and healthy meal option.

History

Dahi Shorba has its origins in Indian cuisine, where yogurt is a staple ingredient in many dishes. This soup is often enjoyed during the hot summer months as it is refreshing and cooling.

Ingredients

450 ml yoghurt
3 tbsp besan
450 ml water
2 tsp sugar
1 tsp salt
3 – 4 radish
1 tbsp oil
1 pinch heeng
1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp coriander seeds
2 – 4 curry leaves
4 whole, dried red chillies
1 tsp chopped garlic
1.5 tsp chopped ginger
chopped coriander to garnish

How to prepare

Whisk the yoghurt until it becomes smooth.
Combine besan with water and the yoghurt.
Add sugar, salt, and radish to the mixture and bring it to a boil over medium heat.
Reduce the heat and let it simmer for 10 minutes. Then, remove the radish from the pan and dice them.
In a frying pan, heat oil and add hing, mustard seeds, cumin, and coriander seeds.
Add curry leaves and chillies to the pan.
Finally, add ginger and garlic to the pan.
After a few seconds, add the spices to the soup.
Let the soup simmer for 5 minutes.
Strain the soup, add the diced radish, and serve it hot garnished with chopped coriander.

Variations

Add vegetables like carrots or peas for added nutrition.
Use coconut milk instead of yogurt for a dairy-free version of the soup.

Cooking Tips & Tricks

Make sure to whisk the yogurt until it is smooth to avoid any lumps in the soup.

- Be careful when adding the spices to the hot oil to prevent them from burning.

- Adjust the sugar and salt levels according to your taste preferences.

Serving Suggestions

Dahi Shorba can be served as a light meal on its own or paired with rice or bread for a more filling meal.

Cooking Techniques

The key cooking techniques for Dahi Shorba include whisking, boiling, simmering, and sautéing.

Ingredient Substitutions

You can use chickpea flour (besan) or cornstarch as a substitute for besan.

- Use any type of oil for sautéing the spices.

Make Ahead Tips

Dahi Shorba can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat before serving.

Presentation Ideas

Garnish Dahi Shorba with fresh coriander leaves and a dollop of yogurt for a beautiful presentation.

Pairing Recommendations

Dahi Shorba pairs well with naan bread, rice, or a side salad for a complete meal.

Storage and Reheating Instructions

Store leftover Dahi Shorba in an airtight container in the refrigerator for up to 2 days. Reheat on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Dahi Shorba contains approximately 180 calories.

Carbohydrates

Each serving of Dahi Shorba contains approximately 15 grams of carbohydrates.

Fats

Each serving of Dahi Shorba contains approximately 8 grams of fats.

Proteins

Each serving of Dahi Shorba contains approximately 6 grams of proteins.

Vitamins and minerals

Dahi Shorba is rich in calcium, vitamin C, and iron due to the yogurt and spices used in the recipe.

Alergens

Dahi Shorba contains dairy (yogurt) and gluten (besan) allergens.

Summary

Dahi Shorba is a nutritious dish that is high in protein and calcium, making it a healthy meal option.

Summary

Dahi Shorba is a delicious and nutritious yogurt-based soup that is perfect for a light and healthy meal option. Enjoy this flavorful dish with your favorite sides for a satisfying meal.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was a hot summer day, and I was visiting my friend in a small village in India. She invited me to her home for lunch, and I was delighted to try some traditional dishes. As we sat down to eat, she served me a bowl of Dahi Shorba - a yogurt-based soup that I had never tasted before.

The first spoonful of the Dahi Shorba was a revelation. It was creamy and tangy, with a hint of spice that lingered on my tongue. I immediately asked my friend for the recipe, and she was happy to share it with me. She told me that Dahi Shorba was a family recipe that had been passed down through generations, and that each family put their own twist on it.

I was determined to learn how to make this delicious soup myself. I spent the next few days watching my friend cook in her small kitchen, taking notes and asking questions. She showed me how to make the base of the soup by whisking together yogurt, water, and a few spices like cumin, turmeric, and coriander. She then added a handful of cooked lentils and simmered the soup until it was thick and creamy.

But the secret to the flavor of the Dahi Shorba, my friend told me, was in the tempering. She heated ghee in a small pan and added mustard seeds, cumin seeds, and dried red chilies. The spices sizzled and released their aroma, infusing the ghee with their flavors. She then poured the tempering over the soup, stirring it in gently.

I was amazed at how such simple ingredients could come together to create such a complex and delicious dish. I made a mental note to recreate this recipe at home as soon as I could. When I returned to my own kitchen, I gathered the ingredients and set to work.

The first attempt at making Dahi Shorba was a bit of a disaster. I didn't temper the spices properly, and the soup ended up tasting flat and dull. But I was determined to get it right. I tried again, this time paying close attention to the tempering process. When I poured the fragrant ghee and spice mixture over the soup, I knew I had nailed it.

As I took my first spoonful of the finished Dahi Shorba, I was transported back to that sunny afternoon in my friend's kitchen. The flavors were perfect - tangy, creamy, and just a little bit spicy. I felt a sense of pride and accomplishment knowing that I had mastered this traditional recipe.

Over the years, I have made Dahi Shorba countless times for my family and friends. Each time, I think back to that initial discovery and the joy it brought me. I have added my own twists to the recipe, experimenting with different spices and garnishes. But the core of the dish remains the same - a comforting bowl of yogurt soup that never fails to delight.

I am grateful to my friend for sharing her family recipe with me, and for sparking my love of cooking. The memory of that first taste of Dahi Shorba will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories.