Best 2 Indian Lentil Dal Soup Recipes

Indian lentil dal soup, a hearty and nutritious dish, is a staple in many Indian households. This flavorful soup is not only easy to make but also packed with essential minerals, vitamins, and fiber. With a variety of available recipes, each boasting unique flavors and textures, cooking the perfect Indian lentil dal soup can be a delightful culinary experience. In this comprehensive guide, we will explore the nuances of lentil dal soup making, including selecting the right lentils, understanding the various tempering techniques, and mastering the art of balancing spices. We will also provide detailed step-by-step instructions for preparing the soup, ensuring that you can create a delicious and authentic Indian lentil dal soup in the comfort of your own kitchen.

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

INDIAN LENTIL DAL SOUP

INDIAN LENTIL DAL SOUP image

Categories Soup/Stew Bean

Number Of Ingredients 12

Ingredients

1 c. dried lentils (or 3 c. reconstituted)
4 c. vegetable broth
2 c. filtered water
3 cloves garlic, minced
1 onion, chopped
1 carrot, chopped
3 ribs celery, chopped
1 tbsp cumin, ground (or to taste)
1/2 tsp. curry
1/2 tsp. coriander
1/4 tsp. cayenne
Soy sauce, to taste (up to 1/3 c.)

Steps:

The night before you want to make your dal, boil the lentils in water for 5 minutes and then discard the water. Soak the lentils overnight if you are using dried. Change the water once while soaking. When you are ready to use the lentils, discard the soak water. If you are using a pressure cooker to reconstitute the lentils, you can put them in the pressure cooker now. Otherwise, you can hang onto them and add them to the soup later. Chop the onion, carrots, and celery and add it to a saucepan over medium heat. Cover the saucepan and begin mincing the garlic. Then add the garlic to the saucepan. Occasionally, stir the veggies to distribute the heat and keep them from sticking to the pot. Once the onions are translucent, add the broth, water, beans, and spices. Cover the pot and simmer. If your beans are already cooked, you shouldn't have to cook the soup for long. If the lentils are soaked but uncooked, simmer the soup until the lentils are soft enough to eat. Last, add the soy sauce. Tips If you do not have lentils handy, you can use mung beans instead. You can add ginger or jalepenos to this soup if you wish. You can also add cilantro as a delicious garnish.

Tips:

Choose the right lentils for your dal. The most common types of lentils used in Indian dal recipes are toor dal (pigeon peas), moong dal (yellow lentils), and masoor dal (red lentils).
Soak the lentils before cooking. This helps to reduce the cooking time and makes the lentils more digestible.
Use a variety of spices to flavor your dal. Common spices used in dal recipes include cumin, coriander, turmeric, and red chili powder.
Add vegetables to your dal to make it more nutritious and filling. Common vegetables used in dal recipes include tomatoes, onions, carrots, and potatoes.
Serve dal with rice, roti, or naan. Dal can also be served as a soup or stew.

Conclusion:

Indian lentil dal soup is a delicious, nutritious, and versatile dish that can be enjoyed by people of all ages. With its simple ingredients and easy-to-follow instructions, this recipe is a great way to introduce yourself to the world of Indian cooking. Whether you're a vegetarian or a meat-eater, dal soup is a dish that you're sure to love. So next time you're looking for a healthy and flavorful meal, give this recipe a try. You won't be disappointed!