Indian · Dinner
Five Lentil Blend Soup
A five-lentil dal combining toor, moong, urad, chana and masoor lentils simmered with turmeric and cumin, finished with a ghee-and-garlic tadka of dried chili and mustard seed. Earthy, layered spices create depth; served alongside steamed basmati rice.
$2
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
432Calories
18.9gProtein
10.6gFat
63.2gCarbs
4.1gSugar
14.3gFiber
721mgSodium
26mgChol
5.8gSat Fat
945mgPotassium
82mgCalcium
6.2mgIron
0mcgVitamin B12
8mgVitamin C
vegetarian
gluten-free
high-fiber
low-cholesterol
low-calorie
spice-route
hidden-gems
vegan
gluten-free
Instructions
1
Rinse the five-lentil blend in a sieve under cold water until mostly clear, about 1 minute, then drain.
2
Put the rinsed lentils in a small saucepan with water, turmeric and asafoetida; bring to a boil over high heat, then reduce to medium-low and simmer uncovered 25 minutes until broken down.
3
Melt ghee in a small pan over medium heat, add mustard seed and dried chili, and fry 30 seconds until seeds pop and chili darkens.
4
Add garlic, ginger, onion, tomato and cumin; cook over medium heat 5 minutes until onion softens and oil separates, then scrape into lentils with salt.
5
Ladle dal into a bowl, scatter cilantro over top, and serve alongside cooked basmati rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g five-lentil blend (toor, moong, urad, chana and masoor dal)
- 2 tbsp2 tbsp ghee
- 1/2 tsp1/2 tsp mustard seed
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp turmeric-ground
- 22 dried chili
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ginger-fresh
- 4 tbsp4 tbsp onion
- 4 tbsp4 tbsp tomato
- 1/4 tsp1/4 tsp asafoetida
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp cilantro, to finish
- 1 1/3 cup320ml water
