The origins of this hearty soup is shrouded in mystery. Well, just a little bit maybe. The thing is I have never had this soup anywhere except in the homes of my maternal side of the family. No other Arab or other person I know has heard of it; never had it in any Middle Eastern restaurant either.This Shorba is a Ramadan classic. There is no iftari in my house without this soup.
PS: I promise to work on taking better pictures
100 gm Spaghetti/Noodles
2 cups of Masoor Dal
1 tablespoon of tomato puree
1/2 teaspoon red chilli powder
Pinch of 'tatri'/citric acid
Serves 6-8 people.
Soak the washed dal in warm water for an hour. Boil about 3 glasses of water and add the soaked dal. Let it cook until the dal becomes like a thick paste. Add half a glass of water at this stage and add the salt, red chilli powder and the tomato puree. Stir for about 5-7 minutes. Next, add another 3 - 4 glasses of water and let it reach a gentle boil. Then break up the spaghetti into thirds and add to the soup. Let it simmer on a slow flame for about 10-15 minutes or until the spaghetti is tender. Serve hot, of course. This soup is a meal in itself. Try it and let us know how it turned out