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Spicy lentil soup, traditionally eaten with rice, breads, dosa (crispy rice crêpe), idli (rice cake)
Use any type of lentils. Pre soak for a minimum 2 hours prior to cooking. Add carrots, sweet potatoes, pumpkin to create new flavors. |
| Serves | 6 | Preparation time | Pre soaking time plus 15 min |
| Cooking time | 1 hour |
| Start – Ingredients | |
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Optional
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| # | Steps | Image |
|---|---|---|
| 1 | Wash the lentils multiple times until the water runs clear |  |
| 2 | Soak in warm water for a minimum of 2 hours or overnight and drain the water |  |
| 3 | Place the lentils, 8 cups of water, turmeric and cumin powders in a large pot and bring to boil, reduce heat, cover and simmer until the lentils are soft and flaky – approx. 45-60 min. (or use a pressure cooker).
TIP: Hot lentil water has a tendency to become frothy at the beginning and overflows if the heat is too high. Reduce the heat or add water gradually during cooking if necessary. Remove froth. |
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| 4 | Add or remove liquid to control thickness of the dhal.(optional)
Blend lentils to form a smooth soup (optional). |
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| 5 | Assemble and prepare remaining ingredients
In a small pot, melt the ghee/oil over a high heat |
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| 6 | Add black mustard seeds, place on the lid and quickly sauté until they crackle, remove pot from the heat |  |
| 7 | Add cumin seeds and dried whole chilies and fry for 1 min,
place pot back on a low heat and add the fresh masala and the asafoetida powder and fry for 2-3 min |
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| 8 | Pour the contents to the dhal |  |
| 9 | Add sugar, salt and lemon juice and stir well
Garnish with fresh coriander optional) |
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| Tips to Create |
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| Add diced vegetables during step 3
Use other legumes – chana or toor dhal, yellow lentils, split peas, cooking times may vary  chana dhal ingredients  chana dhal |
| Good Luck and Enjoy! |
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