How to Make Appetizing Masoor Dal soup

Masoor Dal soup. Explore Soups Made with Nutrition-Packed Ingredients You Know and Love Today. For the Chaunk: Heat the oil in a small skillet over high heat and add the mustard and cumin seeds. Reduce the heat to medium-high and add the chilies, garlic and ginger.

Masoor Dal soup Dahl, dhal, daal, dal – any way you spell it this is a wonderful standard dish in Indian cuisine. Indian Lentil Soup (Dal Shorva) Recipe by Andreacute Grisell. An inexpensive, easy-to-make and delicious soup. You can have Masoor Dal soup using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Masoor Dal soup

  1. Prepare 1 of small bowl Masoor dal.
  2. You need 1 of small onion chopped.
  3. You need 1 of tomato chopped.
  4. It’s 1 of small bowl bottle gourd chopped.
  5. It’s 2 of Garlic pods.
  6. Prepare 1 of green chilli chopped.
  7. You need 1 tbsp of ghee or oil.
  8. You need to taste of Lemon juice.
  9. It’s to taste of Salt.

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). How to make Masoor Dal Soup -Lose weight healthily with this delicious soup. Lentil soup is a wholesome comforting soup and is very simple to prepare.

Masoor Dal soup step by step

  1. Heat the ghee in the cooker, add onion, garlic and chillies, cook for 2 minutes..
  2. Now add tomato and cook for 1 minute..
  3. Now add bottle gourd, dal, water and salt, close the pressure cooker and take 2-3 whistle on high flame..
  4. Turn off the gas and let it cool down..
  5. Take a mixie jar add it and grind it and strain with strainer..
  6. Reheat the soup add lemon juice if needs and serve hot..

You can use masoor dal or moong dal or a mix of both to prepare this soup. A delicious and flavourful soup made with veggies and masoor dal. Lentil dal is essentially just a lentil soup. However, to say dal is simple also cuts its significance of flavor, of history, and importance at the South Asian table. Dahl, which is also often spelled dhal, daal, and dal, is essentially a thick South-Asian-inspired red lentil stew that is often prepared with ghee or clarified butter.