icon-prep Prep time: 30 mins  –  icon-serves Cook time: 10 mins  –  icon-cook Serves: 4


  • 2 cups mixed masoor dal/brown lentil stock
  • ½ packet (4 tbsp) Bohra Pantry Sarki Masala
  • 1/2 cup boiled and mashed lentils
  • 1/2 cup yogurt
  • 1 tsp of lemon juice
  • 4 tbsp oil
  • 1 tsp cumin powder
  • 1-2 spring onion, finely chopped
  • 1 medium onion, finely chopped
  • ½ cup fresh chopped cilantro leaves
  • 1 green chili, finely chopped
  • Black salt/Salt (to taste)
  • Grated cucumber for garnish
  • Mint leaves for garnish


  1. Boil the lentils in 8 cups of water with little salt and 1 tbsp oil. Separate the lentil stock from the boiled lentils.
  2. In a pot heat oil and fry the Sarki Masala for about 3 mins on low heat.
  3. Once it cools, add all ingredients, lentil stock, half cup boiled and mashed lentils (previously kept aside).
  4. Mix well and garnish with grated cucumber and/or mint leaves and cilantro.
  5. Serve cold or at room temperature with Masoor Pulao.


  • You will not need all the lentils in the soup so you can use it for a masoor/lentil pilaf (click here for recipe).
  • As an option, you can also do dhungar to infuse a charcoal smoky flavor in the Sarki. Once the fried masala cools in step 2, heat a small piece of charcoal on flame till it becomes smoking hot and red. Then place it in a small steel bowl in the same pan/pot the masala is in and drop 1 tsp of hot oil on it. Now shut the pot/pan tight and leave it in for about 3-5 mins (1 min if you don’t want a strong smoky flavor) before mixing all the other ingredients as per the recipes.