Dal usually refers to the pulses or lentils that are split so in essence soupy dal is made with split variety.
When whole lentils are used, the preparation is usually on the drier side, more like a curry. This of course is just a general outline. Whole red chillies can be added to the tempering for a spicier version. Also, mustard seeds, onions, cherry tomatoes etc can be added in the tempering. Whether enjoyed as soup or a meal with some carbs, the only condiment that shouldn’t be missed is several wedges of lemon.
1/2 cup masoor dal (split red lentils)
1/2 cup moong dal or tuvar dal (split pigeon pea)
5 cups water or vegetable stock
1 red onion, finely chopped
2 large tomatoes, finely chopped
2-3 green chillies, or adjust to preference, chopped or split into two
1 tbsp ginger garlic paste
1/4 tsp turmeric powder
2 tsp coriander powde
1 tsp cumin powder
4 tbsp oil or ghee
10-12 curry leaves
2 cloves garlic, sliced
1 tsp cumin seeds
1/2 tbsp ginger paste
1/2 cup coriander leaves, chopped
1 tbsp lemon juice
1. Pressure cook all the ingredients (except for tempering) for 15 minutes until the lentils are completely cooked and mashes. Alternatively cook them in a heavy bottom sauce pan which might take about 30-40 minutes.
2. Whisk the mash and add more or less water depending on the consistency required.
3. Heat ghee in a small saucepan and add curry leaves, once they crisp add cumin seeds, ginger paste and sliced garlic. Once the garlic brown add the oil to the dal mixture.
4. Add chopped coriander leaves and lemon juice. Serve hot.
The Carousel would like to thank ‘Journey Kitchen‘ for this recipe.
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