Easy Dhal Soup Recipes

DHAL RECIPE

Steps:

• Sieve through the lentils with a colander.
• Rinse with water a few times.
• Soak the lentils in water for a few hours.
• Bring the water to a boil. Add the lentils to the boiling water, then reduce to a simmer.
• Add one teaspoon of turmeric powder.
• Cook until it turns soft, which will take about forty-five minutes.
• Season the dahl with salt.
• Melt the ghee or butter in a saucepan.
• Add the cumin seeds along with mustard seeds.
• Add the chopped onion and sautéed until lightly golden and translucent.
• Next, add the minced garlic and ginger.
• Add the chopped tomatoes once the garlic starts to turn to light brown,
• Add the ground coriander, garam masala, curry leaves, and dry chiles. Mixed well
• Combine the spices with the soften lentils
• Cook further for a few minutes until it becomes homogeneous.
• Garnish with a dollop of yogurt, some fried shallots, and fresh coriander leaves.

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

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.

EASY DHAL SOUP

Steps:

• In large saucepan, warm olive oil and add garlic and onion. Saute, stirring 2-3 minutes. Add turmeric, garam masala, chili powder, and cumin.
• Stir in tomatoes, lentils, lemon juice, vegetable stock, coconut milk, and bring to a boil.
• Reduce heat to low and simmer, uncovered, for 25-30 minutes or until lentils are tender.
• Serve warm. You can garnish with lemon slices and cilantro if desired. Also good with naan bread.

DAHL SOUP

Steps:

• Cook onion and garlic in butter for 2-3 minutes. Add all spices and cook for 30 more seconds.
• Stir in tomatoes, red lentils, lemon juice, stock and coconut milk. Bring to a boil.
• Reduce heat and simmer for 25-30 minutes, or until lentils are tender and cooked.
• Season to taste, garnish with cilantro.

DAL SOUP

Steps:

• Heat the oil in a skillet over medium-high heat until it begins to get hot. Add the garlic, garam masala, cumin seeds, and turmeric and cook for 20 seconds. Add the tomatoes and cook for 2 minutes. Add the lentils and water and bring to a boil. Turn the heat to low and cook until the lentils are tender, about 30 minutes. Serve in a bowl and garnish with fresh cilantro sprigs.
• Preheat the oven to 325 degrees F.
• Combine the coriander seeds, cumin seeds, curry leaves, black peppercorns, mustard seeds, cloves, cardamom pods, cinnamon sticks, bay leaves, and chiles on a baking sheet and toast in the oven for 15 minutes.
• Transfer the mixture to an electric spice grinder, or use a mortar and pestle and grind by hand. Grind to a fine powder. Store the garam masala in an airtight container for up to 3 months.