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Murgh Pudina Shorba

Freshmenu Blog
Murgh Pudina Shorba

Derived from the Arabic word ‘shurbah’ and having originated in Persia, the refreshing meat-broth, shorba, delighted peoples across the Middle-East, North Africa and Central Asia for centuries. Try a hot bowl of our Murgh Pudina Shorba – and you will swoon.

Ginger, onion, garlic, chillies, tomatoes and the essential Indian powdered spices, sautéed in butter to heighten the flavours, invite the lentils for a quick stir before the chicken stock is added. A bouquet of whole spices dropped in while the lentils simmer, adds more dimensions to the already flavourful profile. The pureed lentil soup is rounded off with succulent pieces of diced, boiled chicken, lemon juice and mint leaves. 

Soup base

Chicken boneless Cut into cubes - 800gms

Red Masoor Lentil - 250gms

Chopped Onion - 150gms

Chopped Garlic - 20gms

Chopped Tomatoes - 300gms

Chopped mint leaves - 80gms

Chicken Stock - 500ml



Lemon Juice - 20ml

Butter - 30gms

Green Cardamom - 2gms

Cumin seeds - 2.5gms

Cloves - 1

Cinnamon - 1

Oil - 20ml

Turmeric powder - 3gms

Degi chili powder - 3gms

Coriander powder - 15gms

Cumin powder - 10gms

Chopped Green chilli - 10gms

Chopped ginger - 20gms



Wash and soak the lentils for 15-20 minutes. Cut the chicken into small cubes and blanch it in salted boiling water and set aside. 

Heat oil and butter in a pan, add chopped garlic, chopped onion and saute it. Now add chopped tomatoes, chopped green chilli and powdered spices.

Cook the masala and then add the drain lentils. Roast it and then add the chicken stock.                         
Tie whole spices in a muslin cloth and put it along with the chicken stock. Now add mint leaves and let the dal cook. Let it simmer for a while.

Once the dal is cooked, remove the spices from the muslin cloth and blend the mixture. Once done, strain the soup mixture.

Now, heat the shorba and little more chicken stock if its thick in consistency. Add chicken cubes and boil it. Check the seasoning and then finish it with lemon juice, chopped mint leaves and serve.

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