Gajjar ka Shorba

Preparation Time: 5 mins
Cooking Time: 10 mins
Makes 4 to 6 servings
Ingredients

• 1 kg chopped carrots
• 2 tbsp masoor dal (split red lentil)
• 1/2 cup chopped tomatoes
• 1 tsp crushed ginger (adrak)
• 2 tbsp chopped green garlic (hara lehsun)
• 2 tbsp chopped paneer (cottage cheese)
• 1 tsp chilli powder
• salt to taste

For The Tempering

• 2 tsp ghee
• 1 tsp cumin seeds (jeera)
• 1 whole dry kashmiri red chilli
• 1 bayleaf (tejpatta)

To Garnish

• 1 tbsp chopped coriander (dhania)
• 1 tsp soft white butter

Method

1. Combine the carrots, ginger, green garlic, tomatoes and dal in a pressure cooker, mix well and pressure cook until 2 to 4 whistle until tender.
2. After the steam escapes, open the lid and blend it to smooth pulp using a hand blender. Strain.
3. Heat the oil for tempering, and add the cumin seeds, red chilli and bayleaf and saute for 20 seconds.
4. Add this to the prepared soup and mix well. Keep aside.
5. Saute panneer in half tsp ghee for few seconds and add it to the soup.
6. Simmer for a minute and serve fresh with pulao and papad.
7. Discard the bay leaf and whole red chilly before serving.
8. Garnish it with coriander and butter while serving.