Shorba

An aromatic spiced broth of chicken or lamb simmered with ginger, coriander, and warming whole spices.

Ingredients

• 500g chickpeas
• 300g idli batter
• 2 tsp crushed green cardamom pods
• 1 tsp red chili powder
• 2 tbsp ghee
• a generous handful of potatoes
• a handful of fresh cilantro, chopped
• a generous spoonful of heavy cream
• 1 cup water
• 2 tsp ground coriander

Instructions

1. 1

   Heat neutral vegetable oil in a large pot over medium heat and cook the curry leaves and grated fresh ginger gently until soft and fragrant.

2. 2

   Stir in the red chili powder and ground cumin, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the chickpeas and ripe tomatoes, stirring well to coat everything in the spiced base.

4. 4

   Pour in the whole milk, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the chickpeas is tender, about 30 mins.

6. 6

   Stir in the flattened rice (poha) and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the heavy cream and adjust the seasoning to taste.

8. 8

   Ladle into bowls, scatter over the curry leaves, and serve piping hot.

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