Red Lentil Soup or Dahl( pronounced Daal) is a popular dish from India that is now enjoyed nearly all over the world. Thanks to the internet and the ease of looking up recipes for dishes across all continents! Here I am bringing you an easy recipe for red lentil soup.Jump to Recipe
Commonly known as Dal, it is actually the spilt and dried pulses. India grows many varieties of legumes and pulses. It is the largest producer of pulses in the world. It goes without saying it is one of the largest consumers.
With most of our 1.5 billion population being vegetarian or not daily meat-eaters, we need our supply of daily protein. Dal or Pulses are one of the major sources that provide vegetarian protein. It is one of the staples of an Indian vegetarian diet.
If you are on a vegan or vegetarian diet, you must include pulses in your diet for balanced nutrition.
Pulses are rich in proteins with 17.1 – 43.2g/100g of edible content. You can read more about Protein, its sources, and its importance in our post – Protein- the building block of life. Lentils are also a very good source of Zinc, a micronutrient that is essential in supporting a healthy immune system.
There are many varieties of dal and the most common and popular one is Red Lentil or Masoor Dal. The beauty of Red lentil or masoor dal is so versatile that you can make it the way you like, and it will always taste great.
If you travel across the length and breadth of India, you will find each state has its own red lentil preparation, giving it different flavours and look. You will find varieties within each cuisine and from one home to another. You can either cook them whole with its skin on or as split red lentils, up to you.
I love both kinds and I am sharing one of my favourite dal recipes for dinner during the week.
Recipe of Easy Red Lentil Dahl or Soup
Red Lentil Dal
- Sauce pan
- 4 tbsp split red lentils heaped spoon
- 100 gram baby plum tomatoes halved
- 3 cloves garlic lightly crushed
- 1 dry red chilli
- 1 tsp nigella seeds
- 1/2 tsp turmeric
- 2 tbsp vegetable oil
- 300 ml water
- salt to taste
- Heat oil in a deep saucepan on medium low heat.
- Temper the oil with the dry red chilli, crushed garlic and nigella seeds.
- Saute for few seconds till they release aroma and garlic gets a light brown hue.Add turmeric and stir to mix
- Now tip in the drained red lentil and saute for a couple of minutes, till the lentils are coated with the spiced oil.
- Pour about 300mls water and add salt. Stir, let the water come to a boil. Lower the flame and cook for about 10 mins.
- Now add the halved plum tomatoes and cook for another 5 minutes or until the lentils are soft.
- Check for salt and consistency, if you like it thinner add a little bit more water and let it come to a boil.
- Remove from the heat, you may add ghee or butter at this stage or let it rest for 5 mins, covered.
- Serve with steaming boiled rice, roti, naan or bread along with a salad.
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