Masoor Dal Soup Recipe
**How To Sprout Beans, Lentils and Dals:
Only whole lentils, beans and dals can be sprouted. Rinse your dal carefully under cool running water. In a large bowl, soak the dal overnight in enough water to cover completely. Drain, rinse well and transfer the dal back to the bowl and cover with a slightly damp cheesecloth (or dish towel). Store in a dark warm area. Check periodically to make sure there is enough moisture, but you should see lovely sprouts within 24 hours.
MASOOR DAL SOUP (Indian Lentil Soup)
2 cups split & skinned sprouted masoor dal, washed and drained
1 large onion, thinly chopped
1 medium tomato, finely chopped
2-3 large garlic cloves, finely minced
1” piece of ginger, peeled and finely minced
3-4 small green Thai chilies, slit in half lengthwise (or you can use dried red chilies), to taste
½ tsp turmeric (haldi)
½ tsp garam masala
¼ tsp red chili powder, to taste
½ tsp black mustards seeds
½ tsp cumin seeds
pinch of asafetida (hing)
5-6 fresh curry leaves
salt & pepper, to taste
juice of ½ fresh lemon or lime
3 tbsp ghee or butter (or you can use vegetable or canola oil)
freshly chopped cilantro leaves for garnish
In a large soup pot on high heat, add 4 cups of water along with the masoor dal. Bring to a good boil, cover, reduce the heat to simmer and let cook until the dal is tender but not mushy (about 12-15 minutes). Alternatively, you could cook the dal in a pressure cooker if you wish.
In a large saucepan on medium high heat, add 2 tbsp of the ghee. Now add the onions & sauté until just softened & slightly browned. Next, add the ginger & garlic. Sauté for a few more minutes & then add the tomatoes. Stir fry until the tomatoes have softened & then add the turmeric, garam masala, red chili powder, salt and pepper. Mix well to combine all of the ingredients. After about another minute or so, carefully add the cooked masoor dal along with any cooking liquid. If necessary, add a little more water as needed. Now, add the lemon juice & simmer on low for about 4-5 minutes until all the ingredients have come together nicely.
To a another saucepan on medium high heat, add the remaining ghee. When hot, very carefully add the mustard seeds. When the splattering subsides, quickly add the cumin seeds. Reduce the heat to medium and add the asafetida, green or dried red chilies and the curry leaves. Now carefully pour this entire hot oil mixture over the dal. Garnish with the freshly chopped cilantro and serve with warm chapatis and fragrant Basmati rice.
This recipe could be made using any dal such as toor dal, masoor dal, chana dal or your favorite type of dal. But remember that cooking times will vary according to the type of dal used. Also, feel free to add your favorite vegetables (such as spinach, carrots, zucchini...).
Sometimes, I like to garnish the dish with a little toasted cashew pieces for extra flavor & texture. For a little extra decadence, fry the cashew pieces in a little ghee or butter before adding to the dish.
You could also add about ½ can of coconut milk for a richer taste.
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