Masoor Daal (Lentil Soup)
Recipe type: Appetiser
Though many people refer to a variety of beans as Lentils, lentils are actually small, round and flat legumes with a dark brown husk. Lentil Soup (or Masoor Daal) is hearty, homey and satisfying. Packed with protein and fiber, this Lentil Soup recipe makes a healthy and filling lunch. Pair it with rice or chapati and you have a complete dinner.
- Whole Lentil – 1 cup
- Water – 3 cups
- Oil – 1 Tbsp
- Cumin Seeds – ¼ tsp
- Mustard Seeds – ¼ tsp
- Turmeric – ¼ tsp
- Asafoetida – ⅛ tsp
- Onion – 1 small, finely chopped
- Garlic – 4 cloves, finely chopped
- Ginger – 1 tsp, finely grated
- Green Chilies – to taste, finely chopped
- Tomato – 1 medium, chopped
- Coriander Powder – ½ tsp
- Cumin Powder – ¼ tsp
- Red Chili Powder – ¼ tsp or to taste
- Salt – ½ tsp or to taste
- Lemon Juice – to taste
- Cilantro/Coriander Leaves – 5 sprigs, chopped for garnishing
- Wash Lentil in running water until water runs clear. Soak for approx 1 hour. Drain water.
- Add Lentil and 3 cups Water in a pressure cooker and cook for 2 whistles.
- Heat Oil in a pan.
- Add Mustard Seeds and Cumin Seeds and allow them to splutter.
- Add Turmeric Powder, Asafoetida, Onion, Garlic, Ginger and Green Chilies – mix well and cook until onions turn translucent and light brown.
- Add Tomato – mix and cook for 2 to 3 minutes.
- Add Coriander Powder, Cumin Powder and Red Chili Powder – cook for 1 minute.
- Add in cooked Lentil, Salt and a little extra water if the mixture is too thick.
- Allow to boil for 2 to 3 minutes.
- Add Lemon Juice to taste and garnish with Cilantro.
- Serves 4-5
1. Soaking the Lentil for about an hour before pressure cooking reduces cooking time. 2. For a creamy variation, add a dollop of yogurt (at the end) to your lentil soup.