Indian Dal (Lentil Soup)
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Indian Dal (Lentil Soup) calories by ingredient
Introduction
Simple yet delicious, this recipe is packed with proteins and low on carbs! Simple yet delicious, this recipe is packed with proteins and low on carbs!Number of Servings: 6
Ingredients
-
1) Toor Dhall (actually, any dhall other than urid and channa dhall will do) - 2 cups
2) Water - 3.5 cups
3) Salt to taste
4) Onion - chopped, 1 tbsp
5) Tomato - chopped, 1
6) Green chillies - slit - 2
7) Turmeric Powder - 1 tsp
8) Coriander Powder - 1 tsp
9) Cumin Powder - 1 tsp
10) Garlic - 3 cloves
11) Ginger garlic paste - 1 tsp
12) Amchur (Dried Mango Powder ) - 1 tsp, optional
13) Kasoori Methi Powder - 1 tsp, optional
14) Coriander leaves - chopped - around 1 tbsp
15) Butter - 1 pat
Directions
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.
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