Masoor Dal (Indian Lentil Soup)
 
Prep time
Cook time
Total time
 
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Cuisine: Indian
Serves: 4
Ingredients
  • 1½ cups red lentils, thoroughly rinsed
  • 4 cups vegetable stock
  • 2 tomatoes, diced
  • 1 teaspoon salt
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1-2 green chilies, chopped (use more or less and discard seeds according to heat preference)
  • 1 teaspoon chopped fresh ginger
  • 1 teaspoon chopped fresh garlic
  • ½ cup onion, finely chopped
  • ¼ teaspoon asafoetida (aka hing)
  • 2 teaspoons ground coriander
  • ½ teaspoon turmeric
  • Pinch of Kashmiri chile powder (or cayenne pepper)
  • Small pinch of cinnamon
  • Small pinch of cloves
  • Juice of one lime
  • Fresh chopped cilantro for serving
  • Salt to taste
Instructions
  1. For the Dal: Place the rinsed lentils, vegetable stock, tomatoes, and salt in a stock pot.
  2. For the Chaunk: Heat the oil in a small skillet over high heat and add the mustard and cumin seeds. Fry until the mustard seeds begin to pop, about 10 seconds. Reduce the heat to medium-high and add the chilies, garlic and ginger. Fry for another 20 seconds. Add the onion and fry until soft and a light caramelized brown, about 5-7 minutes. Add the turmeric, chile powder, asaefoetida, coriander, turmeric, chile powder, cinnamon and cloves and stir to combine.
  3. Combine the Dal and Chaunk: Scrape the contents of the skillet into the stock pot. Stir to combine and bring it to a boil. Reduce the heat, cover, and simmer for about 20 minutes, or until the lentils are done the soup is a thick consistency, stirring occasionally.
  4. Before serving, add the lime juice, a little at a time, according to taste. Add more salt as needed. Serve sprinkled with fresh chopped cilantro.
  5. Serve with some fresh naan bread.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/masoor-dal-indian-red-lentil-soup/