Sweet 'n' sour broth with cabbage and carrots — bandhgobhi gajar shorba — is a light, dal-thickened soup where shredded cabbage and sliced carrots simmer in a cumin-and-curry-leaf broth.
Craving a soup that’s both comforting and cleansing? Look no further! This Sweet ‘n’ Sour Broth with Cabbage and Carrots, known as *Bandhgobhi Gajar Shorba*, is a vibrant Indian soup that will warm you from the inside out. It’s a powerhouse of nutrients, featuring a light protein base from toovar dal and a healthy dose of fiber from crisp cabbage and sweet carrots. The signature sweet and tangy flavor, achieved with a perfect balance of jaggery and lemon, makes every spoonful absolutely addictive. It’s the perfect healthy, low-calorie soup to brighten up any day!
Ingredients
• 1. 3.0 tbsp / 42g (1.48 oz) split toovar dal, washed and drained.
• 2. 1.5 tbsp / 10g (0.35 oz) coriander seeds.
• 3. 1.0 cup / 240ml boiling water for soaking.
• 4. 0.5 inch / 5g (0.18 oz) fresh ginger root, scraped and cut into thin julienne.
• 5. 6.0 cups (1440 ml) / 1.5L water, divided.
• 6. 3.0 tbsp / 42g (1.48 oz) 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 to 8 fresh curry leaves.
• 11. 1.0 small green cabbage / 455g (16 oz), cored and finely shredded.
• 12. 2.0 medium carrots / 115g (4.1 oz), peeled and sliced into 0.125 inch rounds.
• 13. 3.0 tbsp / 45ml chopped fresh coriander or parsley, divided.
• 14. 3.0 tbsp / 45ml fresh lemon juice.
• 15. 2.0 tbsp / 28g (0.99 oz) jaggery or maple syrup.
• 16. 1.25 tsp / 6ml salt.
• 17. 0.1 tsp (0.5 ml) or to taste freshly ground black pepper.
Instructions
1. Cooking
2. Place the toovar dal and coriander seeds into a medium bowl, cover with 1 cup (240 ml) of boiling water, and let soak for 1 hour.
3. Pour the soaked dal, seeds, and their soaking liquid into a blender along with the julienned ginger. Process until the mixture is completely smooth.
4. Transfer the blended mixture to a saucepan, add 2 cups (480 ml) of water, and boil over moderate heat for about 15 minutes, or until the liquid reduces to 1.5 cups (360 ml). Strain through a fine-mesh sieve and discard the solids.
5. Heat the ghee or sesame oil in a large saucepan over moderately high heat. Add the caraway, cumin, and mustard seeds, frying until the mustard seeds sputter and turn gray.
6. Toss in the curry leaves for 5 seconds, followed immediately by the shredded cabbage and sliced carrots. Stir-fry over moderate heat until the cabbage is wilted and soft.
7. Add the strained dal broth, the remaining 4 cups (960 ml) of water, and half of the chopped herbs to the pan. Cover and simmer for 20 minutes or until the vegetables are tender.
8. Just before serving, stir in the lemon juice, jaggery or syrup, salt, and a generous dusting of black pepper.
9. Ladle the hot shorba into bowls and garnish with the remaining fresh coriander or parsley.
Nutritional Information
• (Per Serving)
• Calories: 145 kcal
• Total Carbohydrates: 18.5g (0.65 oz)
• 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 a nutty flavor without bitterness.
• Don’t Rush the Reduction: Boiling the blended dal and coriander mixture until it reduces is vital. This concentrates the coriander essence and creates the distinct soul of the broth.
• Balance the Tang: Jaggery varies in sweetness. Taste your broth after adding the lemon and sweetener; if it’s too tart, add a little more jaggery to achieve that perfect sweet-sour equilibrium.
FAQ
Q: Can I make this sweet and sour cabbage soup vegan
A: Yes, this recipe is easily made vegan. Simply use sesame oil or another plant-based oil like coconut or avocado oil instead of ghee. All other ingredients, including the jaggery or maple syrup, are plant-based.
Q: Is this Indian cabbage soup a good source of protein
A: This soup provides a light protein base from the toovar dal (split pigeon peas), making it a nutritious choice. For a higher protein meal, you can increase the amount of toovar dal, add a cup of cooked chickpeas along with the vegetables, or serve it alongside quinoa or brown rice.
Q: How should I store leftover Bandhgobhi Gajar Shorba
A: You can store this shorba in an airtight container in the refrigerator for up to 4 days. The flavors may even deepen overnight. For longer storage, freeze it for up to 3 months. Thaw it in the fridge before reheating gently on the stovetop.
Q: Is this cabbage and carrot shorba gluten-free
A: Absolutely. All the ingredients listed in this recipe, including the toovar dal, vegetables, and spices, are naturally gluten-free. It’s a perfect, comforting soup for anyone following a gluten-free diet.
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Sweet 'n' Sour Broth with Cabbage and Carrots (Bandhgobhi Gajar Shorba)
Ingredients
Method
- Cooking
- Place the toovar dal and coriander seeds into a medium bowl, cover with 1 cup (240 ml) of boiling water, and let soak for 1 hour.
- Pour the soaked dal, seeds, and their soaking liquid into a blender along with the julienned ginger. Process until the mixture is completely smooth.
- Transfer the blended mixture to a saucepan, add 2 cups (480 ml) of water, and boil over moderate heat for about 15 minutes, or until the liquid reduces to 1. 5 cups (1200 ml).
- Strain through a fine-mesh sieve and discard the solids.
- Heat the ghee or sesame oil in a large saucepan over moderately high heat.
- Add the caraway, cumin, and mustard seeds, frying until the mustard seeds sputter and turn gray.
- Toss in the curry leaves for 5 seconds, followed immediately by the shredded cabbage and sliced carrots.
- Stir-fry over moderate heat until the cabbage is wilted and soft.
- Add the strained dal broth, the remaining 4 cups (960 ml) of water, and half of the chopped herbs to the pan.
- Cover and simmer for 20 minutes or until the vegetables are tender.
- Just before serving, stir in the lemon juice, jaggery or syrup, salt, and a generous dusting of black pepper.
- Ladle the hot shorba into bowls and garnish with the remaining fresh coriander or parsley.
- Don't Rush the Reduction: Boiling the blended dal and coriander mixture until it reduces is vital. This concentrates the coriander essence and creates the distinct soul of the broth.
