Lentils and dal are incredibly nutritious, with dozens of varieties cultivated worldwide. Unlike dried peas or chickpeas, lentils don’t require soaking beforehand — just cooking. Dal refers to split lentils or peas in India, as well as the dishes made from them.
Traditionally, this soup is made with ghee, but those observing fasting can easily substitute it with olive oil or any other plant-based oil. It will be just as delicious.
- 1 cup (250 ml, standard) red lentils
- ghee or plant-based oil (ghee can be replaced with butter)
- 1/2 tsp. cumin seeds
- 1/2 tsp. black mustard seeds
- 1/2 tsp. asafoetida (optional, available in spice shops or yoga stores; omit if unavailable)
- 2 garlic cloves
- 1/2 tsp. curry powder
- 1/2 tsp. turmeric powder
- 1/3 tsp. garam masala (if unavailable, grind together some cloves, black pepper, cardamom, coriander, cinnamon, nutmeg, chili, and bay leaf or as much as you can find; ready-made mixes are also available in Indian spice or yoga stores)
- salt
- a small bunch of fresh cilantro (optional, skip if you dislike it)
Place the lentils in a pot with plenty of water (3-4 times the amount of lentils), bring to a boil, reduce the heat, and simmer for 20 minutes. Stir occasionally and skim off any foam that forms. Once the lentils are soft, turn off the heat.
In a skillet, heat the oil and sauté the cumin seeds, mustard seeds, and asafoetida for 1-2 minutes until fragrant. Add the chopped garlic and sauté for another minute. Then stir in the curry powder, turmeric, chopped cilantro, and garam masala. Mix well and transfer the spice mixture into the soup.
Season with salt, bring to a boil, and turn off the heat. You can dilute the soup with water to achieve your preferred consistency.
Place the lentils in a pot with plenty of water (3-4 times the amount of lentils), bring to a boil, reduce the heat, and simmer for 20 minutes. Stir occasionally and skim off any foam that forms. Once the lentils are soft, turn off the heat.
In a skillet, heat the oil and sauté the cumin seeds, mustard seeds, and asafoetida for 1-2 minutes until fragrant. Add the chopped garlic and sauté for another minute. Then stir in the curry powder, turmeric, chopped cilantro, and garam masala. Mix well and transfer the spice mixture into the soup.
Season with salt, bring to a boil, and turn off the heat. You can dilute the soup with water to achieve your preferred consistency.
