Best 2 Indian Lentil Dal Soup Recipes

**Indian Lentil Dal Soup: A Wholesome and Flavorful Culinary Journey**

Embark on a tantalizing culinary adventure with our collection of Indian lentil dal soup recipes, a symphony of flavors that will captivate your taste buds. Dal, a staple in Indian cuisine, takes center stage in these hearty and nutritious soups, offering a delightful balance of textures and a symphony of spices. From the classic Tadka Dal to the creamy Dal Makhani and the tangy Tomato Dal, each recipe promises a unique taste experience. Whether you prefer a quick and easy weeknight meal or a special dish to impress your guests, our diverse selection of dal soups has something for every palate. Dive into the comforting warmth of these soulful soups and let the vibrant flavors of India transport you to a culinary haven.

Let's cook with our recipes!

INDIAN LENTIL SOUP (DAL SHORVA)

Indian Lentil Soup (Dal Shorva) image

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). The chicken stock can be replaced with vegetable stock for a vegetarian variety. This recipe can also be made with less liquid and served as a stew.¨ Improvement, a little off tradition, but works even better: 1) Fry the lentils/beans for a few seconds in ghee before adding the spices and liquid. 2) Add just a little tomato purée (1 tsp) to the soup. 3) Add one diced potato together with the lentils/beans.

Provided by Andreacute Grisell

Categories Lentil

Time 36m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups red lentils or 1 1/2 cups yellow lentils
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1/4 teaspoon cardamom
2 -3 curry leaves or 2 -3 bay leaves
6 cups chicken stock (preferably home-made) or 6 cups vegetable stock (preferably home-made)
3 tablespoons vegetable oil or 3 tablespoons ghee
2 teaspoons mustard seeds
2 garlic cloves, finely chopped
salt and pepper
1/2-1 lemon

Steps:

Rinse the beans or lentils.
Bring to a boil with the stock, turmeric, Cayenne, cumin, cardamom and curry/bay leaves.
Let simmer until the beans or lentils are very soft (ca 30 minutes).
If using bay leaves, remove them now. Curry leaves can be left in the soup.
Run the soup quickly in a blender to a not too smooth consistency (or mash the lentils/beans with a ladle).
Sautee the garlic and mustard seeds lightly in the fat and add to the soup.
Let simmer for another 5 minutes.
Add salt, pepper and squeezed lemon to taste.
Serve hot with pita or paratha bread.

INDIAN LENTIL DAL SOUP

INDIAN LENTIL DAL SOUP image

Categories Soup/Stew Bean

Number Of Ingredients 12

Ingredients

1 c. dried lentils (or 3 c. reconstituted)
4 c. vegetable broth
2 c. filtered water
3 cloves garlic, minced
1 onion, chopped
1 carrot, chopped
3 ribs celery, chopped
1 tbsp cumin, ground (or to taste)
1/2 tsp. curry
1/2 tsp. coriander
1/4 tsp. cayenne
Soy sauce, to taste (up to 1/3 c.)

Steps:

The night before you want to make your dal, boil the lentils in water for 5 minutes and then discard the water. Soak the lentils overnight if you are using dried. Change the water once while soaking. When you are ready to use the lentils, discard the soak water. If you are using a pressure cooker to reconstitute the lentils, you can put them in the pressure cooker now. Otherwise, you can hang onto them and add them to the soup later. Chop the onion, carrots, and celery and add it to a saucepan over medium heat. Cover the saucepan and begin mincing the garlic. Then add the garlic to the saucepan. Occasionally, stir the veggies to distribute the heat and keep them from sticking to the pot. Once the onions are translucent, add the broth, water, beans, and spices. Cover the pot and simmer. If your beans are already cooked, you shouldn't have to cook the soup for long. If the lentils are soaked but uncooked, simmer the soup until the lentils are soft enough to eat. Last, add the soy sauce. Tips If you do not have lentils handy, you can use mung beans instead. You can add ginger or jalepenos to this soup if you wish. You can also add cilantro as a delicious garnish.

Tips:

Use high-quality lentils: Opt for split lentils that are free of debris and stones. Fresh lentils cook evenly and have a better texture.
Rinse the lentils thoroughly: This removes any dirt, debris, or impurities, ensuring a clean and flavorful dal.
Sauté the spices: Taking the time to sauté the spices in ghee or oil releases their aroma and enhances the flavor of the dal.
Use a variety of lentils: Experiment by combining different types of lentils, such as red, green, and black lentils, to create a more complex and flavorful dal.
Adjust the consistency: Add more water or vegetable broth to achieve the desired consistency, whether you prefer a thick or thin dal.
Garnish with fresh herbs: Cilantro, coriander leaves, or mint add a refreshing touch and enhance the overall flavor of the dal.
Serve with accompaniments: Pair the dal with rice, roti, naan, or papadum to create a complete and satisfying meal.

Conclusion:

In conclusion, the Indian lentil dal soup is a versatile and flavorful dish that can be enjoyed as a comforting meal or as part of a larger spread. With its simple ingredients and easy preparation, this dal is a great option for both beginner and experienced cooks. Whether you prefer a traditional recipe or a more modern take on the classic, there's a lentil dal soup variation to suit every taste. So, gather your ingredients, fire up the stove, and embark on a culinary journey to savor the richness and goodness of this timeless Indian dish.