Warm and comforting, Indian Lentil Dahl Soup is great for winter nights. Seasoned with Indian spices and lots of garlic it packs a punch of flavor.
Course Main Course, Soup
Cuisine Indian
Keyword dahl, dal, lentils,, soup
Budget Frugal
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Soaking time 2 hourshours
Total Time 2 hourshours40 minutesminutes
Servings 3
Calories 520kcal
Equipment
Large pot
wooden spoon
Ingredients
1cupdry brown lentilsor dry red lentils
4tablespoonsoil
8clovesgarlicminced
1medium onionchopped
1bay leaf
1star anise
2inchstick of cinnamon
1green chilislit in half
salt to taste
1teaspoonturmeric
1teaspoonchili powder
2cupswateror vegetable stock
¼cupfresh cilantro choppedor parsley
¼teaspooncumin seeds
½teaspoonblack peppercorns whole
1teaspoonground cumin
2largetomatoeschopped
1teaspoonghee(clarified butter) or olive oil
5clovesgarlicwhole
2eggsboiled and halved
Instructions
Soak the lentils in a bowl for 2-3 hours.
In a large pot, heat oil and add the chopped garlic, and fry for 1-2 minutes on low heat.
Next, add the cumin seeds, chopped yellow onions, bay leaf, star anise, cinnamon stick, green chili, salt, turmeric, chili powder, black pepper, and ground cumin.
Cook until the mixture is fragrant- around 1 minute.
Add the chopped tomatoes and sauté until they become soft.
Add the lentils along with 2 cups of water and stir to combine.
Cover the pot and let the mixture simmer for 15 to 20 minutes or until the lentils become soft.
Meanwhile, crush the whole garlic cloves with the side of your knife, and fry them in the ghee in a pan, until they are golden.
Ladle the soup into individual bowls and garnish with cilantro, halved boiled eggs, and the garlic fried in ghee.