Daal Lentil Soup

There is nothing like a warm hearty bowl of lentil soup in the winter. If you like Indian or Himilayan food, this dal soup is easy and very tasty.

Daal Lentil Soup

  • 1 cup Moong Daal (small yellow daal)
  • 1 med size tomato, chopped
  • 1/2 tsp salt (or more to taste)
  • 1/2 tsp garam masala (or more to taste)
  • 1/2 tsp chili powder
  • 3 TBSP ghee or butter
  • 1 tsp cumin seeds
  • 1/2 tsp grated ginger
  • 1 tsp grated garlic
  • 1/2 tsp turmeric
  • 1/2 tsp ground coriander
  • 1 TBSP lemon juice
  • Chopped cilantro

Wash daal 3-4 times and drain. Put in pot with 4 cups of clean water (you can also use chicken broth). Simmer until daal is frothy and soft. Add salt, garam masala, and chili powder.
In small pan heat butter, add cumin seeds, ginger, and garlic and fry for 1-2 mins (do not burn). Add turmeric, coriander, and tomatoes and cook it for 2 more minutes. Add to the daal.
Simmer on med heat until rich and creamy. Remove from heat and add lemon juice. Place in bowl and garnish with cilantro.

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