Sweet ‘n’ Sour Broth with Cabbage and Carrots BANDHGOBHI GAJAR SHORBA

Why You’ll Love This Sweet ‘n’ Sour Broth with Cabbage and Carrots

The Health Benefits of Bandhgobhi Gajar Shorba

This Sweet ‘n’ Sour Broth with Cabbage and Carrots isn’t just delicious; it’s a powerhouse of nutrients. The use of toovar dal provides a light protein base, while the cabbage and carrots add essential fiber and vitamins.

Customizing Your Sweet ‘n’ Sour Broth with Cabbage and Carrots

One of the best things about this Sweet ‘n’ Sour Broth with Cabbage and Carrots is its versatility. While the recipe calls for toovar dal, you can easily swap it for moong dal or yellow split peas to change the texture. The balance of jaggery and lemon juice creates that signature tang that makes this Shorba so addictive

Ingredients

1. 3.0 tbsp (1.5 oz/42g) split toovar dal, washed and drained.
2. 1.5 tbsp (0.35 oz/10g) coriander seeds.
3. 1.0 cup (8.0 oz/240ml) boiling water for soaking.
4. 0.5 inch (0.15 oz/5g) fresh ginger root, scraped and cut into thin julienne.
5. 6.0 cups (48.0 oz/1.5L) water, divided.
6. 3.0 tbsp (1.5 oz/42g) ghee or sesame oil.
7. 0.25 tsp (1ml) caraway seeds.
8. 0.5 tsp (2ml) cumin seeds.
9. 0.5 tsp (2ml) black mustard seeds.
10. 6.0 to 8.0 fresh curry leaves.
11. 1.0 small green cabbage (16.0 oz/455g), cored and finely shredded.
12. 2.0 medium carrots (4.0 oz/115g), peeled and sliced into 0.125 inch (3mm) rounds.
13. 3.0 tbsp (45ml) chopped fresh coriander or parsley, divided.
14. 3.0 tbsp (1.5 oz/45ml) fresh lemon juice.
15. 2.0 tbsp (1.0 oz/28g) jaggery or maple syrup.
16. 1.25 tsp (6ml) salt.
17. 0.1 tsp (or to taste) freshly ground black pepper.

Cooking Instructions

1. Place 3 tbsp (42g) of toovar dal and 1.5 tbsp (10g) of coriander seeds into a medium bowl, cover with 1 cup (240ml) of boiling water, and let soak for 1.0 hour.
2. Pour the soaked dal, seeds, and their soaking liquid into a blender along with 0.5 inch (5g) of julienned ginger, then process until the mixture is completely smooth.
3. Transfer the blended mixture to a 3-quart (3L) saucepan, add 2 cups (480ml) of water, and boil over moderate heat for approximately 15 minutes until the liquid reduces to 1.5 cups (360ml), then strain through a fine-mesh sieve and discard the solids.
4. Heat 3 tbsp (45ml) of ghee or sesame oil in a 4-quart (4L) saucepan over moderately high heat until hot; add 0.25 tsp (1ml) caraway seeds, 0.5 tsp (2ml) cumin seeds, and 0.5 tsp (2ml) mustard seeds, frying until the mustard seeds sputter and turn gray.
5. Toss in 6–8 curry leaves for 5 seconds, followed immediately by 16 oz (455g) of shredded cabbage and 4 oz (115g) of sliced carrots, then stir-fry over moderate heat until the cabbage is wilted and soft.
6. Add the strained dal broth, the remaining 4 cups (1L) of water, and 1.5 tbsp (22ml) of the chopped herbs to the pan, then cover and simmer for 20 minutes or until the vegetables are tender.
7. Stir in 3 tbsp (45ml) lemon juice, 2 tbsp (28g) jaggery or syrup, 1.25 tsp (6ml) salt, and a generous dusting of black pepper just before serving.
8. Ladle the hot Bandhgobhi Gajar Shorba into bowls and garnish with the remaining 1.5 tbsp (22ml) of fresh coriander or parsley.

Nutritional Information (Per Serving)

• Calories: 145 kcal
• Total Carbohydrates: 18.5g
• Protein: 3.2g
• Total Fat: 7.1g

Pro Tips for the Perfect Shorba

• Master the Tempering: When frying the mustard seeds, wait until they turn gray and fully stop popping before adding the curry leaves. This ensures the “nutty” flavor of the oil is locked in without the bitterness of raw seeds.
• Don’t Rush the Reduction: In Step 2, boiling the blended dal and coriander mixture until it reduces by half is vital. This concentrates the coriander essence and creates the distinct “soul” of the Sweet ‘n’ Sour Broth with Cabbage and Carrots.
• Control the Cabbage Texture: If you prefer a bit of a “bite,” add the cabbage 5 minutes later than the carrots. For a traditional, silky Bandhgobhi Gajar Shorba, follow the instructions to stir-fry until completely wilted.
• Balance the Tang: Jaggery varies in sweetness. Taste your broth after adding the lemon and syrup; if it’s too tart, add an extra 0.5 tsp of jaggery to achieve that perfect sweet-sour equilibrium.

Frequently Asked Questions (FAQ)

Can I make this soup vegan? Yes! To make this Sweet ‘n’ Sour Broth with Cabbage and Carrots fully vegan, simply substitute the ghee with sesame oil or any neutral vegetable oil. Using maple syrup instead of jaggery is also a great vegan-friendly swap.

What is the best substitute for toovar dal? If you don’t have toovar dal (pigeon peas), yellow split peas or moong dal are excellent alternatives. Moong dal will result in a slightly creamier texture, while yellow split peas will keep the broth light and clear.

How do I store and reheat Bandhgobhi Gajar Shorba? You can store this broth in an airtight container in the refrigerator for up to 3 days. When reheating, do so over low heat on the stovetop. Avoid boiling it vigorously after reheating to preserve the fresh citrus notes of the lemon juice.

Is this broth gluten-free? Naturally, yes! This Sweet ‘n’ Sour Broth with Cabbage and Carrots is gluten-free. Just ensure your spices (specifically hing/asafoetida, if you choose to add a pinch) are certified gluten-free, as some commercial brands mix them with wheat flour.

Conclusion

There is no better way to embrace the chilly months than with a bowl of this Sweet ‘n’ Sour Broth with Cabbage and Carrots. This Bandhgobhi Gajar Shorba is more than just an Indian cabbage carrot soup; it is a healthy winter vegetable soup that cleanses the palate and warms the spirit. By following this vegetarian shorba recipe, you are creating a low-calorie Indian soup that doesn’t compromise on bold, aromatic flavors. Whether you use toovar dal broth or yellow split peas, this cleansing lentil broth is sure to become a staple in your kitchen. I can’t wait for you to experience the magic of the coriander flavored broth and the perfect snap of the vegetables—give it a try tonight!