Yellow Dahl Soup Recipes

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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.

YELLOW DAAL TADKA



Yellow Daal Tadka image

A simple, healthy split yellow lentil (daal) recipe prepared with aromatics, seasoned with tomatoes and garlic, and flavored with spiced oil known as Tadka. A simple, quick, and perfect meatless Monday meal with side of steamed rice. This classic lentils recipe never gets old. It freezes well, is gluten free, vegan, and has potential to load-up with any seasonal veggies in-hand.Two months ago, CDH completed 7 years. While I wanted to share something special for the occasion.. Our move made me change my plans. Last week, while cooking a simple weekday dinner of this Daal Tadka and Rice reminded me of old days when I started blogging.. This was one of the first recipe I posted on blog. So, I decided to take few clicks and revive this old post with some new pictures.. and give you flavor of old CDH. :)Yellow Daal with Tadka (tempered spiced oil) is most humble lentil preparation and an every day recipe in every Indian household. Every region has their own version of this lentil stew. My recipe is most common in Northern region. Over time, my lentil Tadka recipe has grown as my taste and love for food has grown.. These days, I prepare it various ways depending upon the season and mood. Initially, I had planned to share another version of this Lentils today but felt.. I cannot do justice with new recipe until I revive my old post. I still plan to share the few other favorite versions of Daal Tadka. Check back soon. I will update all my shares here.Like I said, this simple dish can also be served as a spiced soup. Serve bread to scoop the daal and splash of lemon juice to cut balance the flavor of spices. Even today, whenever I prepare Daal Tadka for dinner.. I save some leftovers for lunch. For lunch, I thin-out the daal with some water or vegetable stock, taste and adjust seasoning, warm it up, add splash of lemon juice. This easy step turns it into a lentil soup. A side of warm bread and this soup feels like a most comforting easy meal ever!Make Ahead: Daal Tadka can be prepared 1-2 days in advance. It gets thick as it sits for long which can be fixed while re-heating the daal. Simply dilute with water and adjust seasonings (if needed). Reheat and enjoy!All lentils are gluten free. So is this daal recipe. It is also nut free and vegan. In traditional preparation, clarified butter (called Ghee) is used to instead of oil for tempering. I like to only use oil and no butter which makes this recipe vegan and lighter. I recommend loading daal with seasonal veggies such as small diced carrots, zucchini, or cauliflower. Boil with lentils for more flavor. Make it a loaded veggie and protein-full meatless weeknight dinner. If prefer, serve with rice, bread, or naan. Or a green citurs salad goes great as well. No matter how you serve.. One thing is certain! You will fall in LOVE with the flavors and simplicity of this dish! Must try!PS: Yellow Daal Tadka recipe was first published in June 2011. Today, I have updated the pictures, and added more explanation in method of preparation.

Provided by Savita

Categories     Main Course     Curry     Dinner

Time 35m

Number Of Ingredients 10

1 Cup Yellow Daal, Split Moong Daal, washed
1 tbsp Ginger Garlic Paste, Or grated 1 inch ginger and 2 garlic cloves
1 Cup Tomatoes, ripe roma tomatoes, grated
1/2 Cup Red Onion, grated red onion, very small chopped
1/2 tsp Turmeric
3/4 tsp Chili Powder, mild, 1/2 tsp and 1/4 divided, adjust per taste
1 tsp Salt
1 tsp Cumin Seeds, divided
1/2 tsp Hot Green Pepper (small), minced, optional
1.5 tbsp Canola Oil

Steps:

  • Wash lentils in running water until water runs clear. Then boil with 3 cups of fresh batch of water and 1/2 tsp salt until lentils are very tender or done to your preference. (15-20 minutes). Boil on low-medium heat as yellow lentils tend to boil-over very quickly.
  • Heat 1 tablespoon of oil in pan, add half of cumin seeds (these should start sputtering), add onion and fry until light brown in color (4-5 minutes). Now, add ginger, garlic, green chilies. Fry for 2 minutes.
  • Now add grated tomatoes and fry until oil separates. Add turmeric and half teaspoon of red chili powder and fry for 30 seconds.
  • Mix daal/lentils in the fried mixture. Cook for 1-2 minute at low heat.
  • Turn off the heat. Remove lentils in a bowl. Whip the pan clean, heat up remaining oil. When oil is hot, add in cumin seeds and remaining chili powder. Fry for 20 seconds then pour over daal. Garnish with chopped cilantro. Serve hot. Enjoy!

YELLOW DHAL - SWEET POTATO SOUP



Yellow Dhal - Sweet Potato Soup image

This is a hearty soup of yellow lentils and sweet potatoes. Adjust the seasoning as you like with the jalapeno, and garnish with your choice of cilantro or green onions.

Provided by SUDHARAM

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 10

1 ½ cups dry yellow lentils
2 ½ cups water
¼ teaspoon ground turmeric
1 sweet potato, peeled and cut into 1-inch cubes
2 tablespoons vegetable oil, divided
1 onion, finely chopped
1 tomato, finely chopped
3 fresh jalapeno peppers, seeded and finely diced
salt and freshly ground black pepper to taste
chopped fresh cilantro, for garnish

Steps:

  • Rinse lentils under running water; drain. Place lentils, 2 1/2 cups water, and turmeric in a medium pot, and bring to a boil. Cover, reduce heat, and cook until lentils are tender, about 30 minutes.
  • Meanwhile, place cubed sweet potato in a steamer over 1 inch of boiling water. Cover and cook until tender but still firm, about 15 minutes (time may vary depending on size of potato pieces). Once tender, mash sweet potato and lentils together; set aside.
  • Heat the oil in a skillet over medium heat, and cook the onion until lightly browned. Stir in tomato, jalapenos, salt, and pepper, and continue cooking another 3 to 5 minutes. Place lentils, vegetables, and potatoes in a stockpot over medium heat. Stir in water as needed to attain desired consistency. Serve warm with cilantro or green onions.

Nutrition Facts : Calories 212.4 calories, Carbohydrate 31.7 g, Fat 5.1 g, Fiber 11 g, Protein 11.7 g, SaturatedFat 0.8 g, Sodium 404.4 mg, Sugar 4.7 g

YELLOW MUNG DAL SOUP - DAL SHORBA



Yellow Mung Dal Soup - Dal Shorba image

I found this recipe on a blog written by a Lithuanian woman who now lives in India - she found the love of her life while studying in the US, he is Indian and so now she lives in India, and publishes the "Virtuve su indisku prieskoniu" blog (Kitchen with an Indian flavor). The author of the recipe is Sanjeev Kapoor.

Provided by duonyte

Categories     Beans

Time 1h20m

Yield 2-3 serving(s)

Number Of Ingredients 13

1 tablespoon neutral oil
1 medium onion, chopped
1 -2 garlic clove, minced
3/4 inch slice fresh ginger, grated
1/2 teaspoon ground turmeric
1/2 cup mung dal (yellow lentils)
4 -5 cups water, I used 4 cups broth
1 -2 chili pepper, see note
1 -2 tablespoon butter
1 teaspoon ground cumin
salt
1 tablespoon lemon juice or 1 tablespoon lime juice
chopped fresh cilantro

Steps:

  • Note: I used 1/2 tsp of dried thyme and just crumbled it between my fingers. (That's before I realized the recipe actually called for turmeric, not thyme). If you don't like things too hot, slice the pepper in half and seed it and toss in the halves - retrieve them before pureeing/serving. The recipe called for water, but I used vegetable broth, which I think added to the flavor of the soup.
  • Wash and rinse the mung dal. The first package I bought was artificially colored - I washed it repeatedly until the water was quite clear, so check your package before buying!
  • Heat the oil in a saucepan and add the onion, sauteing until it becomes translucent. Add the garlic and ginger, stirring, and cook briefly.
  • Add the turmeric.
  • Add the mung dal and 4 cups of broth or water. Bring to a boil, reduce heat and simmer. If you are using water, add salt at this point. Also add the chili peppers. Stir from time to time and skim off any foam. Add additional water, as needed. Simmer until the mung dal are quite soft, 30-45 minutes.
  • Puree at this point, if desired. If you are using chili halves, remove before pureeing. (The last time I made this I used a ripe jalapeno, and left it in . I did not puree it to the very end, leaving some texture and very pretty red chili flecks in the soup).
  • In a small skillet heat the butter until it foams. Add the cumin and stir it in for just a few seconds, then scrape it all into the saucepan. (The last few times I made this, I just sprinkled a little cumin on top, and that worked just as well, less work and fewer dishes to wash!).
  • Add the lemon or lime juice and ladle into bowls. Garnish with chopped cilantro.
  • This made two servings for me, but will probably make 3 to 4 for others.

EVERYDAY YELLOW DAL



Everyday Yellow Dal image

Think of dal as similar in use to gravy-in other words, not a side dish or its own course. It is eaten on rice or with flatbreads, or with dry curries, and vegetables; it is meant as part of a meal.

Provided by Tara O'Brady

Categories     Lentil     Soup/Stew     Dinner     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4-6

Number Of Ingredients 12

For the dal:
1 cup (225 g) moong dal (split yellow lentils)
3 cups (710 ml) water
1/2 teaspoon ground turmeric
Medium-grain kosher salt
For the tarka:
2 tablespoons ghee or unsalted butter
1 teaspoon cumin seeds
1 small onion, minced
1 or 2 fresh or dried whole red chiles
Leaves picked from a small bunch of cilantro
Fresh lime wedges

Steps:

  • To make the dal, in a medium heavy saucepan, cover the dal with water. Swish the lentils around with your hand, then drain the water through a fine-mesh sieve. Return any dal from the sieve to the saucepan and repeat, washing, agitating, and draining, until the water runs absolutely clear. It will probably take 7 to 10 changes of water. Pour the 3 cups (710 ml) of water into the pot to cover the lentils. Bring to a boil over medium-high heat, skim any scum that rises to the surface, then lower the heat to maintain a simmer. Add the turmeric and cook until the dal is quite creamy, 45 to 60 minutes. Stir the dal regularly as it simmers or it can catch at the bottom of the pan and burn. If the dal starts to look dry before the lentils are cooked, add hot water (from the tap is fine). Season well with salt.
  • About 20 minutes before the dal is done, make the tarka. Melt the ghee over low heat. Fry the cumin seeds for maybe 1 minute, until sizzling and fragrant. Add the onion and chile and cook, stirring, until the onion is very soft and translucent, 15 minutes. When the dal is ready, tip the tarka over the dal, stir to partially combine, then sprinkle the cilantro on top. Serve right away with lime wedges and naan or over rice.
  • For the Tomato Tarka Variation:
  • Melt 3 tablespoons ghee over low heat, then add 1/2 teaspoon cumin seeds and 1/2 teaspoon fennel seeds. Fry for 1 minute. Add 1 minced onion and 3 minced garlic cloves and cook for 10 minutes, stirring often. Scrape in 1 teaspoon grated ginger and cook to take away some of its rawness, about 1 minute. Stir in 2 small tomatoes that have been diced, 1 or 2 green chiles split lengthwise, and 2 curry leaves (optional). Fry until the tomato starts to break up, 5 to 7 minutes more. Stir most of the mixture into the cooked dal and let simmer for 5 minutes. Check for seasoning, then tip the remaining tarka over the dal. Garnish with chopped cilantro.

MOONG DAL: VEGETARIAN INDIAN YELLOW LENTIL DHAL



Moong Dal: Vegetarian Indian Yellow Lentil Dhal image

Easy yellow Indian lentil dhal simmers the yellow lentils in vegetable broth, turmeric, and cayenne for a spicy vegetarian side dish.

Provided by Jolinda Hackett

Categories     Entree     Side Dish

Time 30m

Yield 4

Number Of Ingredients 10

1 cup mung dal
2 cups water or vegetable broth
1 teaspoon turmeric
Dash cayenne pepper, or more to taste
1/2 teaspoon kosher salt
2 tablespoons olive oil
1 onion, diced
1 teaspoon cumin seeds
2 whole cloves
Freshly ground black pepper, to taste

Steps:

  • Gather the ingredients.
  • In a large soup or stock pan, combine mung dal or yellow lentils, vegetable broth, turmeric, cayenne, and salt. Bring to a slow simmer.
  • Cover partially with a lid and allow to cook for at least 20 minutes, and up to 30 to 40 minutes if you prefer a smoother dal. You can add a bit more liquid if needed.
  • In a separate skillet, saute onion, cumin seeds, and clove in olive oil for just a few minutes over medium heat, until onions are soft.
  • Add onions and spices to mung dal or lentils and allow to simmer for a few more minutes, stirring well to combine. Sprinkle with a dash of black pepper and add extra salt to taste, if needed. Serve plain, as soup, or over rice. Dal tends to thicken up a bit as it cools, so you may want to add a bit more water if you are planning on having leftovers. However, personal preference also plays a role in how thin or how thick you prefer your dal to be. It's always easy to add more liquid.

Nutrition Facts : Calories 138 kcal, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, Sodium 601 mg, Sugar 3 g, Fat 8 g, ServingSize about 4 servings, UnsaturatedFat 0 g

INDIAN YELLOW SPLIT PEA DAL



Indian Yellow Split Pea Dal image

This easy recipe is for a basic vegetarian and vegan yellow split-pea dal, a staple of Indian cooking. Enjoy the spice explosion from turmeric to cumin.

Provided by Jolinda Hackett

Categories     Side Dish     Entree     Dinner     Lunch

Time 50m

Number Of Ingredients 10

1 cup yellow split peas (uncooked)
2 cups water (or vegetable broth )
1 teaspoon turmeric
1/4 teaspoon cayenne
1/2 teaspoon salt (plus more to taste)
1 tablespoon margarine
1 onion (diced)
1 1/2 teaspoon cumin (whole seeds or ground)
2 whole cloves
Dash pepper (to taste)

Steps:

  • Gather the ingredients.
  • In a large pot, combine the uncooked yellow split peas and the water or vegetable broth. Bring to a slow simmer.
  • Add the turmeric , cayenne, and 1/2 teaspoon of salt, and cover.
  • Cook for at least 20 minutes, covered, until the yellow split peas are fully cooked, stirring occasionally. If you prefer a smoother texture, continue to cook the dal for an additional 10 to 15 minutes to allow the yellow split peas to break up even more.
  • Once the split peas are almost done, in a separate large skillet or frying pan, heat the onion, cumin, and clove in the margarine. Cook for 4 to 6 minutes, or until the onion is soft.
  • Add the spiced onion mixture to the split peas, and allow to simmer for at least 5 more minutes.
  • Add a dash of pepper and more salt, if desired, and serve hot with rice or alone in a soup bowl. Enjoy!

Nutrition Facts : Calories 222 kcal, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 13 g, Protein 13 g, SaturatedFat 1 g, Sodium 608 mg, Sugar 6 g, Fat 4 g, ServingSize 4 servings, UnsaturatedFat 0 g

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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Servings 6
Total Time 42 mins
  • Heat oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes. A pinch of salt can be added while sweating the onions. Toss in celery and peppers with onions and stir to combine and cook.
  • Combine garlic, ginger and cumin with the onions. Stir to prevent sticking until fragrant. This may take about 2 minutes. Additional oil may be added if the pot becomes dry.
  • Reduce heat to medium-low, cover and simmer, stirring often until lentils are soft, about 20-30 minutes.


DAHL SOUP – THE SPICE HOUSE
Pick through dahl to remove any impurities. Boil dahl in a pot of water for 15 to 20 minutes, until soft but not fully cooked. Strain dahl and replace the same pot on the stove, on medium high heat. Pour vegetable broth into pot and add dahl. Simmer just below boiling point.
From thespicehouse.com
4/5 (2)


HEALTHY LENTIL SOUP, YELLOW MOONG DAL SOUP RECIPE, INDIAN ...
2019-11-07 The yellow colour and soothing mushiness of moong dal are a pleasant contrast to the vibrant orange colour and snappy juiciness of carrots, making this Healthy Lentil Soup a very appealing entrée.Not only is it tasty, this sumptuous soup is also beneficial in keeping blood pressure under control, thanks to the high potassium content of moong dal.
From tarladalal.com
5/5 (1)
Energy 106 cal
Carbohydrates 16.2 g
Fiber 1.7 g


7 TOP-RATED YELLOW LENTIL RECIPES | ALLRECIPES
2021-01-29 Khara Pongal. Khara Pongal in a dark pot. Credit: Emily140. View Recipe. this link opens in a new tab. Yellow lentils and rice make up the base for this hearty South Indian dish. Each bite is packed with flavor thanks to bold ingredients like cashews, peppers, coconut, and plenty of heady spices. 2 of 7. View All.
From allrecipes.com
Author Hayley Sugg


YELLOW LENTIL DAL RECIPIE FROM THE EDITORS OF VEGETARIAN TIMES
2017-05-11 This yellow lentil dal recipe can be made with any type of lentil, just increase the cooking time 10 to 15 minutes if using black or green lentils. Servings. 6. Ingredients. 2 Tbs. canola oil; 3 tsp. whole cumin seeds; 2 tsp. red pepper flakes; 1 medium onion, diced (1 1/2 cups) 2 cloves garlic, minced (2 tsp.) 1 tsp. salt; 1 1/2 cups yellow lentils, sorted and rinsed; 2 cups …
From vegetariantimes.com
Cuisine Indian
Category Entrees, Soups & Stews
Servings 6
Calories 236 per serving


YELLOW LENTIL DAL SOUP – DAVID ROCCO
2017-08-10 Yellow Lentil Dal SOup Print This. Serves: 4 Prep Time: 5 Minutes Cooking Time: 35 Minutes. Ingredients. 1 cup Yellow Lentils; 4 tbsp olive oil; 1 tbsp garlic-ginger paste; 1 tsp cumin ; 1/2 tsp turmeric; 1/2 tsp cayenne; 4 cups vegetable stock, or water; 1 lemon, juiced; 2 tomatoes, chopped; Parsley or Coriander for garnish; Instructions. Rinse your lentils and set …
From davidrocco.com


YELLOW MUNG DAL SOUP – AYURVEDA
2021-08-25 Put the mung dal and 3 cups of the water into a soup pot and bring to a boil. Cook on medium heat for 25 minutes, uncovered, stirring occasionally to prevent sticking. Add the last 3 cups of the water and boil for another 20 minutes. Remove from the heat and beat with an eggbeater until smooth. Set aside.
From ayurveda.com


"INDIAN DAAL DAL DHAL RECIPE" "YELLOW PEAS" "LENTILS ...
http://youtu.be/P_iOpGy6C5g"Indian Daal Dal Dhal Recipe" "Yellow Peas" "Lentils" "Soup Recipes"[ASMR] Ear to Taste Cooking Trigger "Braingasm" effects!#Food ...
From youtube.com


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