Indian Red Lentil Dal Curry Soup With Lemon Tomatoes And Spices Recipes

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INDIAN RED LENTIL SOUP



Indian Red Lentil Soup image

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

1 tbsp Oil
1 cup Red Lentils (Masoor Dal)
1 Medium Onion (finely chopped)
2 Medium Tomatoes (chopped)
2 Garlic Cloves (crushed)
1/2 tsp chili powder
1/2 tsp Ground Cumin
1/2 tsp Ground Coriander
To taste Salt Pepper
2 tbsp lemon juice
2 tsp Oil
1 tsp chana dal
1 tsp urad dal
1/2 tsp Crushed Pepper Flakes (optional)
2 ~3 cups Baby Spinach
To taste salt

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



Indian Red Lentil Dal Curry Soup With Lemon, Tomatoes And Spices image

Red lentil dal soup with lemon juice, tomatoes and spices makes an easy, quick, nutritious and delicious lentil soup in the instant pot pressure cooker!

Provided by Recipe Garden

Categories     Side Dish     Soup

Time 32m

Number Of Ingredients 13

2 cups red lentils ((masoor dal))
3 cups water (or vegetable broth)
salt (adjust to taste)
1 medium sized onion (peeled and chopped)
1/4 cup lemon juice (from one medium sized lemon)
4 medium sized tomatoes (sliced)
2 green chilies (finely chopped, optional)
1 tablespoon garlic (minced or chopped)
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
2 tablespoons butter
1/4 cup heavy cream (or thick coconut milk)
1 tablespoon cilantro leaves (chopped for garnishing, optional)

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)



Indian Lentil Soup (Dal Shorva) image

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

1 1/2 cups red lentils or 1 1/2 cups yellow lentils
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1/4 teaspoon cardamom
2 -3 curry leaves or 2 -3 bay leaves
6 cups chicken stock (preferably home-made) or 6 cups vegetable stock (preferably home-made)
3 tablespoons vegetable oil or 3 tablespoons ghee
2 teaspoons mustard seeds
2 garlic cloves, finely chopped
salt and pepper
1/2-1 lemon

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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