Dahl Soup Nepal Style Creamy Lentil Soup Recipes

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DAL SOUP RECIPE | DAHL SOUP | LENTIL SOUP RECIPE | DAAL SOUP



dal soup recipe | dahl soup | lentil soup recipe | daal soup image

easy dal soup recipe | dahl soup | lentil soup recipe | daal soup

Provided by HEBBARS KITCHEN

Categories     Soup

Time 25m

Number Of Ingredients 13

3 tbsp masoor dal
3 tbsp moong dal
2 tbsp toor dal
1 inch ginger
2 clove garlic
1 tomato (chopped)
1 carrot (chopped)
¼ tsp turmeric
½ tsp salt
2 cup water
½ tsp pepper powder
1½ cup water (adjust consistency)
2 tbsp coriander (finely chopped)

Steps:

  • firstly, in a bowl take 3 tbsp masoor dal, 3 tbsp moong dal and 2 tbsp toor dal.
  • rinse well and soak for 30 minutes.
  • now transfer the soaked dal to a pressure cooker.
  • add 1 inch ginger, 2 clove garlic, ¼ tsp turmeric, ½ tsp salt and 2 cup water.
  • cover and pressure cook for 2 whistles on medium flame.
  • once the pressure releases, cool completely and transfer to the blender.
  • blend to smooth paste.
  • take the veggie dal paste to a large kadai.
  • add ½ tsp pepper powder and 1½ cup water. adjusting consistency as required.
  • mix well and simmer for 5 minutes or until the flavours are well absorbed.
  • finally, add 2 tbsp coriander and dal soup is ready to serve.

Nutrition Facts : Calories 96 kcal, Carbohydrate 17 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 418 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

DAHL SOUP (NEPAL-STYLE CREAMY LENTIL SOUP)



Dahl Soup (Nepal-Style Creamy Lentil Soup) image

This is a delicious creamy lentil soup from Nepal. It's quite flavorful as well as being healthy. There are countless variations of this soup recipe, which differ in the lentils (some use red, some use yellow, etc) and spices used which primarily reflects the region where the recipe originated. It easily adapts to recipe...

Provided by Vickie Parks

Categories     Other Soups

Time 45m

Number Of Ingredients 17

1 Tbsp sesame oil
1 cup chopped onion
2 clove garlic, finely chopped
2 cups vegetable broth
1 (15-oz) can(s) diced tomatoes (undrained)
1 (13-oz) can(s) light coconut milk
1 cup lentils (red or yellow work equally well)
2 tsp finely chopped ginger (or 1 1/2 tsp ground ginger)
1 tsp ground cumin
1 tsp coriander
1 tsp turmeric
1 tsp salt
1/4 tsp cardamom
1/4 tsp ground cinnamon
1 pinch cayenne pepper
1 medium lemon, juiced
1 cup fresh cilantro, chopped (amount is approximate)

Steps:

  • 1. Heat oil in a large stockpot over medium-high heat. Add onions and garlic, and sauté for about 6 minutes, stirring frequently, or until the onions are soft and starting to caramelize.
  • 2. Add all remaining ingredients (except lemon and cilantro). Let the mixture almost reach a boil. Reduce heat, cover pot, and let simmer 20 to 30 minutes or until lentils are tender.
  • 3. Remove pot from heat, and stir in 3/4 cup of the cilantro. Squeeze lemon halves into the pot, and stir. Ladle into serving bowls, and garnish each serving with remaining cilantro, and serve immediately.

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