Dhal Soup

 

Ingredients:

 

1 cup yellow split lentils (Toor dal)

4 cups water

1 tablespoon oil

1 teaspoon cumin seeds

1 medium onion, finely chopped

2 cloves garlic, minced

1-inch piece of ginger, grated

1 green chili pepper, finely chopped (optional)

1 medium tomato, chopped

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

Salt to taste

Black pepper to taste

Fresh coriander leaves for garnish

 

Instructions:

 

Rinse the yellow split lentils (Toor dal) under cold water until the water runs clear.

In a large pot, add the rinsed lentils and water. Now boil, then reduce the heat to low and let it simmer for about 35-40 minutes until the lentils are soft. Stir occasionally.

 

Now on a Separate pan, heat oil over add cumin seeds and let them sizzle.

Add chopped onions, minced garlic, grated ginger, and green chili pepper to the pan. Wait until the onions turn golden brown after stiring.

 

Add chopped tomatoes to the pan and cook until they soften.

Stir in ground turmeric, ground cumin, and ground coriander. Cook for few more minutes to allow the spices to release their flavors.

 

Transfer the cooked lentils to the pan with the spice mixture and stir well to combine.

Add salt and black pepper as per your taste and adjust the seasoning

 

Bring the soup to a simmer and cook for an additional 12-15 minutes to allow the flavors to hold together

.

If the soup is too thick, you can add more water to achieve your desired consistency.

Now cool the soup slightly.

Serve the Dal Soup hot, garnished with fresh coriander leaves.