Indian Dal (Lentil Soup)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1) Toor Dhall (actually, any dhall other than urid and channa dhall will do) - 2 cups2) Water - 3.5 cups3) Salt to taste4) Onion - chopped, 1 tbsp5) Tomato - chopped, 16) Green chillies - slit - 27) Turmeric Powder - 1 tsp8) Coriander Powder - 1 tsp9) Cumin Powder - 1 tsp10) Garlic - 3 cloves11) Ginger garlic paste - 1 tsp12) Amchur (Dried Mango Powder ) - 1 tsp, optional13) Kasoori Methi Powder - 1 tsp, optional14) Coriander leaves - chopped - around 1 tbsp15) Butter - 1 pat
1) Soak the lentils for around an hour.
2) In a pressure pan, add the butter and let it melt. Once it has melted, add the ginger garlic paste and saute for around 5 seconds.
3) Add the cumin seeds, the garlic cloves, the green chillies and saute.
4) Add the chopped onion and the masala powders and saute.
5) After the onion turns translucent, add the tomatoes and saute. Add salt to taste.
6) Add the water and the soaked dhall and close the pressure pan and let it cook until three whistles. Alternatively, if you are cooking in a normal pan/wok, just cover it and let it simmer until the lentils are cooked.
7) Simmer for some time, remember the longer it simmers, the better the taste.
8) Once cooked, mash the lentils well with the back of a ladle/spoon, garnish with coriander leaves and serve.
Some people may add more clarified butter and also a little garam masala at this stage, so feel free to do so.
Serving Size: 6 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user RAMBLINGS.
2) In a pressure pan, add the butter and let it melt. Once it has melted, add the ginger garlic paste and saute for around 5 seconds.
3) Add the cumin seeds, the garlic cloves, the green chillies and saute.
4) Add the chopped onion and the masala powders and saute.
5) After the onion turns translucent, add the tomatoes and saute. Add salt to taste.
6) Add the water and the soaked dhall and close the pressure pan and let it cook until three whistles. Alternatively, if you are cooking in a normal pan/wok, just cover it and let it simmer until the lentils are cooked.
7) Simmer for some time, remember the longer it simmers, the better the taste.
8) Once cooked, mash the lentils well with the back of a ladle/spoon, garnish with coriander leaves and serve.
Some people may add more clarified butter and also a little garam masala at this stage, so feel free to do so.
Serving Size: 6 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user RAMBLINGS.
Nutritional Info Amount Per Serving
- Calories: 74.5
- Total Fat: 1.8 g
- Cholesterol: 1.3 mg
- Sodium: 592.6 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 4.8 g
- Protein: 3.8 g