Dal Soup Recipes

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SPINACH AND TOMATO DAL (INDIAN LENTIL SOUP)



Spinach and Tomato Dal (Indian Lentil Soup) image

This is a basic dal (Indian lentil soup) recipe that my mom always makes. You can substitute different vegetables and greens and follow similar procedure. This is a hearty and healthy dish that leaves you satisfied without overfilling you. You can substitute spinach for other dark greens like mustard greens, kale, or swiss chard. The cook time will vary. Serve with steamed rice.

Provided by lucky

Categories     World Cuisine Recipes     Asian     Indian

Time 1h50m

Yield 4

Number Of Ingredients 14

1 cup red lentils
4 cups water
1 teaspoon salt, plus more for seasoning
3 tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 onion, chopped
2 cloves garlic, minced
1 pinch ground turmeric
1 bunch spinach, chopped
1 large plum tomato, chopped
½ teaspoon cayenne pepper
¼ cup chopped fresh cilantro
water, as needed

Steps:

  • Bring lentils and 4 cups water to a boil in a saucepan. Stir in salt. Reduce heat to medium-low and cook at a simmer 10 minutes. Skim off any scum that forms and continue to simmer until the lentils are tender, about 1 hour.
  • Heat the oil in a separate saucepan. Cook mustard seeds and cumin seeds in hot oil until they start to splatter, 2 to 3 minutes. Add onion, garlic, and turmeric to the seeds; cook and stir until the onion is soft, about 5 minutes. Stir spinach, tomato, and cayenne pepper into the onion mixture; cook until the spinach wilts and the tomato is tender, about 5 minutes.
  • Stir the cooked lentils and cilantro into the spinach mixture; bring to a simmer and cook for 5 minutes. Adjust salt and water to taste and texture preferences.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 35.8 g, Fat 11.6 g, Fiber 13.3 g, Protein 14.8 g, SaturatedFat 1.8 g, Sodium 665.7 mg, Sugar 6.3 g

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

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.

DAL BHAT



Dal Bhat image

Dal Bhat is a traditional Nepali dish that is common throughout the Himalayan region. Served to trekkers and locals alike this staple dish is perfect for keeping you fueled up all day. Our dal bhat recipe is vegetarian and can easily be vegan without ghee.

Provided by Chef James

Categories     World Food

Time 55m

Number Of Ingredients 20

1 cup red lentils (masoor dal), mixed lentils, green or brown lentils. We use mixed here.
1 tablespoon oil
1 medium onion, finely chopped
1 head of garlic, crushed.
1 tablespoon fresh ginger, minced
1 teaspoon black mustard seeds, popped in oil
1 teaspoon cardamom powder
½ teaspoon turmeric powder, or fresh if you have it.
2 teaspoon cumin seeds
2 teaspoon coriander seed
8 peppercorns whole
2 Cloves
1 medium tomato, finely chopped
½ tablespoon butter or ghee ( optional, omit for vegan)
2 tablespoons coriander leaf and/or green onion or chives, chopped, for garnish
2 litres of Water
¾ teaspoon of sea salt ( Himalayan pink salt would be extra authentic)
pepper to taste
basmati, or other, rice
Indian chutney, curd, a green vegetable or pickle to serve.

Steps:

  • Wash the lentils and rinse, historically this step is to remove stones, but most of us don't have that problem. If you're using larger, slower cooking lentils, you may like to soak them overnight first to speed up cooking. Put the rice on to cook when appropriate. I prefer to use a rice cooker for this. Chop your onion, garlic and ginger and tomato. Heat oil on high in a large pan. Add your chopped onion, garlic, and ginger, and stir on high heat until the onion is golden. Grind your cumin, turmeric, peppercorns, cardamom, and coriander to make a spice mix. Stir in the spice mix. Turn the heat down to medium (6 out of 10 on our stove), and cook for 2 minutes, stirring often. This step is important, spices must be tempered in oil, always. Pop the mustard seeds in oil in a hot frying pan and add to the mix. Add chopped tomato and butter or ghee (optional). Stir, cover and cook for a couple of minutes. Add the lentils and cook in the oil/butter for 5 minutes. Don't scrimp on the oil or butter. Be careful they don't stick at this stage. Add water, and boil as per cooking instructions for your chosen lentil. Season with sea salt and white pepper if needed. Wash your coriander leaf and/or green onion. Chop for garnish. When your lentils' cooking time is up, your dal is ready to serve. Present with the rice, popadums, garnish, vegetables, curd and pickle. The dal should be served in a small soup bowl as above

Nutrition Facts : Calories 414 calories, Carbohydrate 59 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 15 grams fat, Fiber 13 grams fiber, Protein 15 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 673 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

SPICY VEGAN LENTIL DAHL



Spicy Vegan Lentil Dahl image

This spicy lentil dahl recipe is a dairy-free vegan soup that is hearty and delicious. It's also easy and inexpensive to make and great with flatbread.

Provided by Ashley Adams

Categories     Dinner     Entree     Lunch     Soup

Time 45m

Yield 4

Number Of Ingredients 15

1 tablespoon sesame oil (or olive oil)
1 cup onion (white; finely chopped)
2 cloves garlic (finely chopped)
1 tablespoon fresh ginger (finely chopped)
4 cups water (or vegetable broth)
1 cup dried red lentils ( rinsed and picked over )
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 teaspoon salt (or to taste)
2 tablespoons tomato paste
Garnish: dairy-free soy yogurt

Steps:

  • Gather the ingredients.
  • In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic, and ginger. Cook, stirring often, until the chopped onion is translucent, about 6 minutes.
  • Stirring constantly, add the water or broth, lentils, cumin, coriander, turmeric, cardamom, cinnamon, cayenne pepper, and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.
  • Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is at the desired temperature and consistency, adding more water to the dahl if needed.
  • Garnish with a dollop of dairy-free soy yogurt if desired. Serve hot and enjoy.

Nutrition Facts : Calories 142 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 1 g, Sodium 666 mg, Sugar 6 g, Fat 4 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g

RED LENTIL DAHL SOUP



Red Lentil Dahl Soup image

Red Lentil Dahl Soup is easy to make with a couple of unusual steps to complete this flavorful and satisfying soup

Provided by Ginny McMeans

Categories     Soup

Time 50m

Number Of Ingredients 14

1 1/2 cups red lentils
3 cups vegetable broth
1 tablespoon coconut oil
1 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1 hot green chili ( - finely chopped, discard seeds)
1/2 cup onion ( - finely diced)
1 teaspoon ginger root ( - fresh, finely diced)
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper ( - optional and you can use more if you like)
1 large tomato ( - diced small)
1/2 cup coconut milk ( - you could add more broth instead)
1 teaspoon sea salt

Steps:

  • Wash the red lentils and drain.
  • Add the lentils to a medium sized saucepan and cover with the vegetable broth.
  • Bring to a boil and then turn down the heat, cover and cook 20 to 23 minutes (or follow your package directions).
  • While the lentils are cooking: In a skillet heat the oil to medium high.
  • Add the cumin seeds and mustard seeds. Within a few seconds they will begin to pop.
  • Add the chili and onions.
  • Saute over medium heat for about 10 minutes until the onions are translucent.
  • Add the fresh ginger, ground coriander, turmeric and cayenne pepper.
  • Cook just to heat through - maybe 30 seconds to a minute.
  • Add the tomato, along with it's juices and cook about 5 minutes. Take off the heat.
  • The lentils should be done. Check them to make sure. You can cook them longer if needed.
  • Turn the skillet contents into the pot of lentils and vegetable broth.
  • Add the salt and coconut milk and heat through.
  • Serve garnished with cilantro and paprika.

Nutrition Facts : ServingSize 12 Ounces, Calories 347 kcal, Carbohydrate 46 g, Protein 18 g, Fat 10 g, SaturatedFat 8 g, Sodium 1296 mg, Fiber 21 g, Sugar 3 g

DAL SOUP RECIPE | DAHL SOUP | LENTIL SOUP RECIPE | DAAL SOUP



dal soup recipe | dahl soup | lentil soup recipe | daal soup image

easy dal soup recipe | dahl soup | lentil soup recipe | daal soup

Provided by HEBBARS KITCHEN

Categories     Soup

Time 25m

Number Of Ingredients 13

3 tbsp masoor dal
3 tbsp moong dal
2 tbsp toor dal
1 inch ginger
2 clove garlic
1 tomato (chopped)
1 carrot (chopped)
¼ tsp turmeric
½ tsp salt
2 cup water
½ tsp pepper powder
1½ cup water (adjust consistency)
2 tbsp coriander (finely chopped)

Steps:

  • firstly, in a bowl take 3 tbsp masoor dal, 3 tbsp moong dal and 2 tbsp toor dal.
  • rinse well and soak for 30 minutes.
  • now transfer the soaked dal to a pressure cooker.
  • add 1 inch ginger, 2 clove garlic, ¼ tsp turmeric, ½ tsp salt and 2 cup water.
  • cover and pressure cook for 2 whistles on medium flame.
  • once the pressure releases, cool completely and transfer to the blender.
  • blend to smooth paste.
  • take the veggie dal paste to a large kadai.
  • add ½ tsp pepper powder and 1½ cup water. adjusting consistency as required.
  • mix well and simmer for 5 minutes or until the flavours are well absorbed.
  • finally, add 2 tbsp coriander and dal soup is ready to serve.

Nutrition Facts : Calories 96 kcal, Carbohydrate 17 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 418 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

EASY DHAL SOUP



Easy Dhal Soup image

For comfort food with a touch of the exotic, this dhal is quite simple but soooo tasty and has become a staple of our diet.

Provided by ladyroseofrohan

Categories     Asian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
2 garlic cloves, crushed
1 onion
1 teaspoon turmeric
1 teaspoon garam masala
1/4 teaspoon chili powder
1 teaspoon ground cumin
2 lbs canned chopped tomatoes
1 cup red lentil
1 tablespoon lemon juice
2 1/2 cups vegetable stock
1 1/4 cups coconut milk
1 teaspoon salt
1/2 teaspoon fresh ground pepper

Steps:

  • In large saucepan, warm olive oil and add garlic and onion. Saute, stirring 2-3 minutes. Add turmeric, garam masala, chili powder, and cumin.
  • Stir in tomatoes, lentils, lemon juice, vegetable stock, coconut milk, and bring to a boil.
  • Reduce heat to low and simmer, uncovered, for 25-30 minutes or until lentils are tender.
  • Serve warm. You can garnish with lemon slices and cilantro if desired. Also good with naan bread.

Nutrition Facts : Calories 615.5, Fat 23.6, SaturatedFat 15.5, Sodium 634.8, Carbohydrate 90.6, Fiber 8.9, Sugar 54.9, Protein 15.7

MOONG DAL



Moong Dal image

I actually learned this in the kitchen of this lovely Indian woman! Serve hot in soup bowls, or over rice.

Provided by Pyromommy

Categories     World Cuisine Recipes     Asian     Indian

Time 1h15m

Yield 6

Number Of Ingredients 14

2 ½ cups moong dal (split husked mung beans)
2 ½ cups water
1 ½ teaspoons salt
½ teaspoon grated fresh ginger root
1 teaspoon diced jalapeno chile pepper
½ cup diced tomatoes
3 teaspoons lemon juice
½ teaspoon ground turmeric
2 teaspoons vegetable oil
1 teaspoon cumin seed
½ dried red chile pepper
1 pinch Asafoetida
2 cloves garlic, finely chopped
¼ cup chopped fresh cilantro

Steps:

  • Rinse the dal, checking for any debris; add to saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.
  • Bring dal, water, and salt to a boil. Reduce heat to medium-low and cook until beans are very tender and mixture has thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
  • Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.

Nutrition Facts : Calories 329.9 calories, Carbohydrate 57.1 g, Fat 3 g, Fiber 14.5 g, Protein 21.1 g, SaturatedFat 0.6 g, Sodium 667.3 mg, Sugar 5.8 g

DAL SOUP



Dal Soup image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 20

2 tablespoons grape seed oil
1 tablespoon chopped fresh garlic
2 tablespoons garam masala, recipe follows
1 tablespoon cumin seeds
1 teaspoon turmeric
1 cup chopped tomatoes
1 cup brown lentils
5 cups water
Pinch salt and freshly ground black pepper
Few fresh cilantro sprigs, for garnish
1/2 cup coriander seeds
1/2 cup cumin seeds
1/4 cup dried curry leaves* (See Cook's Note)
2 tablespoons black peppercorns
2 tablespoons brown mustard seeds
5 whole cloves
2 black cardamom pods
2 cinnamon sticks
2 bay leaves
2 dried red chiles

Steps:

  • Heat the oil in a skillet over medium-high heat until it begins to get hot. Add the garlic, garam masala, cumin seeds, and turmeric and cook for 20 seconds. Add the tomatoes and cook for 2 minutes. Add the lentils and water and bring to a boil. Turn the heat to low and cook until the lentils are tender, about 30 minutes. Serve in a bowl and garnish with fresh cilantro sprigs.
  • Preheat the oven to 325 degrees F.
  • Combine the coriander seeds, cumin seeds, curry leaves, black peppercorns, mustard seeds, cloves, cardamom pods, cinnamon sticks, bay leaves, and chiles on a baking sheet and toast in the oven for 15 minutes.
  • Transfer the mixture to an electric spice grinder, or use a mortar and pestle and grind by hand. Grind to a fine powder. Store the garam masala in an airtight container for up to 3 months.

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