Recipe: Tasty Dahl Soup

Dahl Soup. An inexpensive, easy-to-make and delicious soup. This slightly modified recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England. Mung beans is the exquisite choice, but red or yellow lentils also make a delicious result (green lentils are not recommended).

A great dinner or lunch that has so many great spices. Dahl, dhal, daal, dal – any way you spell it this is a wonderful standard dish in Indian cuisine. This simple dahl soup is a favorite go-to recipe as it is easy to prepare with pantry staples and quick to make in one pot. You can have Dahl Soup using 15 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Dahl Soup

  1. You need 2 tbs of butter.
  2. It’s 2 of garlic cloves.
  3. It’s 1 of onion.
  4. It’s 1/2 tsp of tumeric.
  5. It’s 1 tsp of garam masala.
  6. It’s 1/4 tsp of chili powder.
  7. It’s 1 tsp of cumin.
  8. Prepare 2 1/4 of canned chopped tomatoes.
  9. You need 1 cup of red lentils.
  10. It’s 2 tsp of lemon juice.
  11. You need 2 1/2 cups of stock.
  12. It’s 1 1/4 of coconut milk.
  13. Prepare of salt.
  14. You need of pepper.
  15. You need of cilantro.

It can also be doubled or tripled when you have a lot of mouths to feed for a large family gathering or a birthday party. This dahl soup recipe is incredibly easy and authentic. When looking for a variety of nutritious food for a plant-based diet, it is easy to overlook classics in favour of modern and innovative cuisine. Pick through dahl to remove any impurities.

Dahl Soup step by step

  1. Saute onions, garlic 2-3 minutes.
  2. Add spices.
  3. Add tomatoes, lemon juice, stock, coconut milk.
  4. Simmer 30 minutes.
  5. Garnish cilantro.

Strain dahl and replace the same pot on the stove, on medium high heat. Pour vegetable broth into pot and add dahl. Heat the oil in a skillet over medium-high heat until it begins to get hot. This red lentil dal recipe comes by way of my friend Kerissa Barron, who spent several months living and traveling through India. According to Kerissa, every region of India has its own version of the Indian staple dal, which is essentially lentil soup.