INDIAN RED LENTIL SOUP
Hearty, cozy, meatless. This Indian red lentil soup, also known as Bombay Dal Soup, is made with warming spices that are commonly found in Indian cooking for a perfect meal on a cold day.
Provided by Pavani Hideout
Time 25m
Number Of Ingredients 16
Steps:
- Heat the oil in a pressure cooker. Add onions and garlic and cook till the onions turn translucent.
- Next add the tomatoes, chili powder, ground cumin, ground coriander, salt and pepper. Cook till the tomatoes are mushy.
- Add lentils and 21/2~3cups of water. Close the lid and cook for 2~3 whistles. Let the pressure come down naturally.
- Open the lid and whisk the lentils until smooth. If the soup looks too thick, add some water and simmer until heated through.
- Taste and adjust the seasoning. Stir in the lemon juice.
INDIAN RED LENTIL DAL CURRY SOUP WITH LEMON, TOMATOES AND SPICES
Steps:
- Wash the red lentils very well and add to the instant pot.
- Also add the chopped onion & tomatoes, garlic and green chilies (if using).
- Also add water, lemon juice salt, butter and spice powders, mix well.
- Close the instant pot with lid in sealing position and cook in high pressure for 7 minutes.
- Once the cooking is done, wait for a natural pressure release.
- Once the pressure is all released, carefully open the instant pot, stir the contents.
- Add the heavy cream and stir to combine with the dal curry, garnish with chopped cilantro leaves if desired.
- Serve the easy, delicious red lentil tomato dal curry soup as it is or serve it as a dal curry with cooked rice or chapathi or poori as you like!
Nutrition Facts : Calories 311 kcal, Carbohydrate 44 g, Protein 17 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 24 mg, Sodium 105 mg, Fiber 20 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving
INDIAN LENTIL SOUP (DAL SHORVA)
An inexpensive, easy-to-make and delicious soup. This slightly modified recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England. Mung beans is the exquisite choice, but red or yellow lentils also make a delicious result (green lentils are not recommended). The chicken stock can be replaced with vegetable stock for a vegetarian variety. This recipe can also be made with less liquid and served as a stew.¨ Improvement, a little off tradition, but works even better: 1) Fry the lentils/beans for a few seconds in ghee before adding the spices and liquid. 2) Add just a little tomato purée (1 tsp) to the soup. 3) Add one diced potato together with the lentils/beans.
Provided by Andreacute Grisell
Categories Lentil
Time 36m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the beans or lentils.
- Bring to a boil with the stock, turmeric, Cayenne, cumin, cardamom and curry/bay leaves.
- Let simmer until the beans or lentils are very soft (ca 30 minutes).
- If using bay leaves, remove them now. Curry leaves can be left in the soup.
- Run the soup quickly in a blender to a not too smooth consistency (or mash the lentils/beans with a ladle).
- Sautee the garlic and mustard seeds lightly in the fat and add to the soup.
- Let simmer for another 5 minutes.
- Add salt, pepper and squeezed lemon to taste.
- Serve hot with pita or paratha bread.
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