Dal Soup

Dal soup

Masoor dal

Indian cuisine uses an amazing variety of dried beans, peas, and lentils, all called dal. In the south, red lentils or masoor dal are most popular. Up north, mung beans (mung dal), chickpeas (channa), and black lentil urad beans are more popular. Dal soup is India’s answer to the West’s chicken soup, as it is especially nourishing for children and patients recovering from illness. A daily staple, dal soup is delicious with flatbreads such as chapati or naan. Recipe Servings: Serves 4

Prep Time

15 minutes

Cook Time

45 minutes

Total Time

1 hour

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

2 cups (400 g) red lentils, cleaned and washed at least 3 times
1 cup (150 g) chopped onions
1/2 cup (68 g) chopped garlic
1/2 cup (50 g) chopped tomatoes
1/4 cup (55 g) tomato paste
2 qts (2 l) water
1/2 tsp (2.5 ml) cinnamon
2 tsp (10 ml) himalayan sea salt
1 Tbsp (15 ml) curry powder
1/4 cup (60 ml) fresh coriander, chopped

Directions

Place all ingredients in a large stockpot. Stir and bring to a boil over high heat.
Once boiling, lower heat to medium-low and let soup simmer for 45 minutes.
Stir often to avoid burning. Cook until dal and tomatoes are mushy.
Salt to taste.
Garnish with coriander and serve.