Limbu Dhania ka Shorba
by Tarla Dalal

Most people believe shorbas to be creamy heavy concoctions. Here's a delicious Shorba prepared with refreshing limbo and dhania and packed with the goodness of vegetables like carrots, celery and cabbage. Limbo Dhania ka Shorba is a near clear concoction that uses besan for thickening and loads of dhania and lime, which give it a lovely flavour and texture. All in all a highly fragrant and tasty preparation that is a must try for everyone.

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Limbu Dhania ka Shorba recipe - How to make Limbu Dhania ka Shorba

1 tbsp oil
1/2 cup roughly chopped cabbage
1/2 cup roughly chopped carrots
1/2 cup roughly chopped onions
1 tbsp roughly chopped celery
1 spring onions white, finely chopped
25 mm. (1") piece of ginger (adrak), peeled and roughly chopped
5 cloves of garlic (lehsun), crushed
1 bayleaf (tejpatta)
2 to 3 cloves (laung / lavang)
4 to 5 black peppercorns (kalimirch)
2 tbsp besan (Bengal gram flour), dry roasted
1/2 cup chopped coriander (dhania) , both leaves and stalk
salt to taste
2 tbsp lemon juice
1/4 cup coriander (dhania) for the garnish

Method

Heat the oil in a pan, add the cabbage, carrots, onions, celery, spring onion whites, ginger, garlic, bayleaf, cloves and peppercorns and sauté till the onions turn translucent.
Add 4 cups of water and bring to boil.
Cover the pan with a lid and simmer for 20 minutes till the vegetables release their flavour.
Meanwhile dissolve the besan in ¼ cup of water to make a paste.
Add the besan paste, coriander and simmer for another 5 to 7 minutes.
Strain and transfer the liquid to a deep pan, add the salt and lemon juice and bring to boil.
Serve hot garnished with coriander.