Masoor Dal Soup Recipe
Masoor Dal Soup is a comforting, wholesome, and flavorful dish perfect for cozy evenings or a light yet fulfilling meal. Made with split red lentils, this soup is packed with protein and essential nutrients. With a blend of aromatic spices, this recipe brings out the natural earthiness of the lentils while delivering a warm, creamy, and subtly spiced taste. Ideal as a starter or a light main course, this recipe is easy to make and will soon become a family favorite.
Equipment
- Medium saucepan
- Blender or immersion blender
- Ladle
Ingredients
- 1 cup masoor dal (split red lentils)
- 4 cups water or vegetable broth
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 green chili, slit (optional)
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 tsp oil or ghee
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Rinse and cook the lentils: Rinse the masoor dal under cold water until the water runs clear. In a medium saucepan, combine the lentils with 4 cups of water or broth and bring to a boil. Reduce heat and simmer for 15 minutes until the lentils are soft.
- Prepare the tempering: In a separate pan, heat oil or ghee over medium heat. Add cumin seeds and let them sizzle. Add chopped onions and sauté until golden.
- Add aromatics: Stir in minced garlic, grated ginger, and the green chili. Cook for 1 minute until fragrant.
- Add tomatoes and spices: Add the chopped tomatoes, ground coriander, and turmeric. Cook until the tomatoes are soft and well-blended with the spices.
- Combine and simmer: Add the cooked lentils and their cooking water to the spice mixture. Simmer for 5 minutes. Blend half the soup for a creamier texture or leave it chunky as desired.
- Season and serve: Add salt to taste and simmer for another 2 minutes. Serve hot, garnished with fresh cilantro and a squeeze of lemon.
Notes
- For a richer texture, add a splash of coconut milk at the end.
- Adjust the spice level by increasing or reducing the green chili.
