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Sweet n Sour Broth with Cabbage and Carrots (Bandhgobhi Ga – vegetarian recipe
Stav Kogan

Sweet 'n' Sour Broth with Cabbage and Carrots (Bandhgobhi Gajar Shorba)

A comforting and cleansing Sweet 'n' Sour Broth with Cabbage and Carrots, known as Bandhgobhi Gajar Shorba. This vibrant Indian soup features a light protein base from toovar dal, fiber from cabbage and carrots, and a signature sweet and tangy flavor from jaggery and lemon. It's
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Prep Time 1 hour 10 minutes
Cook Time 45 minutes
Total Time 1 hour 55 minutes
Servings: 6 serving
Calories: 145
Ingredients Method Nutrition

Ingredients
  

  • 3.0 tbsp (42 g / 1.48 oz) split toovar dal, washed and drained.
  • 1.5 tbsp (10 g / 0.35 oz) coriander seeds.
  • 1.0 cup (240 ml) boiling water for soaking.
  • 0.5 inch (5 g / 0.18 oz) fresh ginger root, scraped and cut into thin julienne.
  • 6.0 cups (1440 ml) (1.5 L) water, divided.
  • 3.0 tbsp (42 g / 1.48 oz) ghee or sesame oil.
  • 0.25 tsp (1 ml) caraway seeds.
  • 0.5 tsp (2 ml) cumin seeds.
  • 0.5 tsp (2 ml) black mustard seeds.
  • 6 to 8 fresh curry leaves.
  • 1.0 small green cabbage / 455g (16 oz), cored and finely shredded.
  • 2.0 medium carrots / 115g (4.1 oz), peeled and sliced into 0.125 inch rounds.
  • 3.0 tbsp (45 ml) chopped fresh coriander or parsley, divided.
  • 3.0 tbsp (45 ml) fresh lemon juice.
  • 2.0 tbsp (28 g / 0.99 oz) jaggery or maple syrup.
  • 1.25 tsp (6 ml) salt.
  • 0.1 tsp (0.5 ml) or to taste freshly ground black pepper.
  • 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.
  • 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.

Method
 

  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 (1200 ml).
  5. Strain through a fine-mesh sieve and discard the solids.
  6. Heat the ghee or sesame oil in a large saucepan over moderately high heat.
  7. Add the caraway, cumin, and mustard seeds, frying until the mustard seeds sputter and turn gray.
  8. Toss in the curry leaves for 5 seconds, followed immediately by the shredded cabbage and sliced carrots.
  9. Stir-fry over moderate heat until the cabbage is wilted and soft.
  10. Add the strained dal broth, the remaining 4 cups (960 ml) of water, and half of the chopped herbs to the pan.
  11. Cover and simmer for 20 minutes or until the vegetables are tender.
  12. Just before serving, stir in the lemon juice, jaggery or syrup, salt, and a generous dusting of black pepper.
  13. Ladle the hot shorba into bowls and garnish with the remaining fresh coriander or parsley.
  14. 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.

Nutrition

Calories: 145kcalCarbohydrates: 18.5gProtein: 3.2gFat: 7.1g

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