Gahat ka Shorba
A thin, warming soup made from the cooking liquor of boiled gahat (horse gram), tempered with cumin and garlic, traditionally sipped as a winter warmer in Kumaon.
- Prep
- 480 min
- Cook
- 40 min
- Total
- 520 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 100 kcal
Equipment
- •Pressure cooker
- •Strainer
Nutrition
Per serving, approximate
- Calories
- 100 kcal
- fat
- 3 g
- carbs
- 11 g
- fibre
- 4 g
- protein
- 7 g
- calories
- 100 kcal
Instructions
- 1
Drain the soaked horse gram. Pressure cook it with water until very soft, about 20–25 minutes.
- 2
Strain the cooked lentils and save the flavourful liquid. You can keep the solids for another dish like churkani (horse gram curry).
- 3
Heat mustard oil in a small pot. Add the cumin seeds and dried red chilli.
- 4
Add the crushed garlic and ginger. Fry gently until fragrant.
- 5
Pour in the saved horse gram cooking liquid. Bring it to a gentle boil.
- 6
Add the salt and black pepper powder.
- 7
Simmer gently for 10 minutes so the flavours blend together.
- 8
Strain the soup again if you want it completely clear.
- 9
Garnish with chopped coriander leaves.
- 10
Serve hot in mugs as a warming winter soup.
Chef's tips
Save the cooked horse gram solids for a separate curry so nothing is wasted. Add extra water if the soup becomes too concentrated.
Ingredient substitutions
- horse gram → black-eyed peas, for a milder version
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat gently on the stovetop until warmed through.
Common mistakes to avoid
- •Throwing away the cooking liquid instead of using it as the soup base
- •Adding too much salt before tasting the concentrated liquid
Serving suggestions
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