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Masoor Daal (Lentil Soup)

Masoor Daal (Lentil Soup)
Recipe type: Appetiser
Cuisine: Indian
Serves: 5
Prep time:
Cook time:
Total time:
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
  1. Wash Lentil in running water until water runs clear. Soak for approx 1 hour. Drain water.
  2. Add Lentil and 3 cups Water in a pressure cooker and cook for 2 whistles.
  3. Heat Oil in a pan.
  4. Add Mustard Seeds and Cumin Seeds and allow them to splutter.
  5. Add Turmeric Powder, Asafoetida, Onion, Garlic, Ginger and Green Chilies – mix well and cook until onions turn translucent and light brown.
  6. Add Tomato – mix and cook for 2 to 3 minutes.
  7. Add Coriander Powder, Cumin Powder and Red Chili Powder – cook for 1 minute.
  8. Add in cooked Lentil, Salt and a little extra water if the mixture is too thick.
  9. Allow to boil for 2 to 3 minutes.
  10. Add Lemon Juice to taste and garnish with Cilantro.
  11. 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.

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