Indian · Dinner
Yellow Split Lentil Soup
A yellow split lentil soup simmered with turmeric and cumin until creamy, finished with a garlic-cumin tempering of ghee poured over the top. Served with steamed rice, it delivers a mellow, earthy dal built on toor dal, ginger, and a bright squeeze of lemon.
$2
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
389Calories
21.3gProtein
10.1gFat
57.9gCarbs
5.1gSugar
14.6gFiber
720mgSodium
31mgChol
5.3gSat Fat
980mgPotassium
90mgCalcium
5.2mgIron
0mcgVitamin B12
14mgVitamin C
vegetarian
gluten-free
egg-free
low-calorie
low-cholesterol
high-fiber
spice-route
all-time-classics
vegan
gluten-free
low-calorie
Instructions
1
Prep
Rinse the toor dal in a fine sieve under cold running water until the water runs mostly clear, then drain.
2
Simmer
Combine the dal, water, turmeric, ginger, and garlic in a saucepan; bring to a boil over high heat, then reduce to medium-low and simmer uncovered 25–30 minutes, stirring occasionally, until the lentils collapse into a soft, spoonable mass.
3
Simmer
Melt the ghee in a small pan over medium heat, add the mustard seed, asafoetida, dried chili, and cumin; cook 45–60 seconds until fragrant and the mustard seeds begin to pop.
4
Plate
Add the curry leaf and remaining garlic to the hot ghee for 15 seconds until crisp, pour the tempering into the dal, ladle into a bowl, top with cilantro, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g, dry weight before cooking toor dal
- 4 cups960ml water
- 1 tsp1 tsp turmeric
- 1/2 tsp1/2 tsp cumin
- 11 inch piece ginger, fresh
- 2 clove2 clove garlic
- 2 tbsp28g ghee
- 1/2 tsp1/2 tsp mustard seed
- 1/4 tsp1/4 tsp asafoetida
- 22 dried chili, whole
- 88 curry leaf
- 2 tbsp2 tbsp cilantro
- 22 lemon wedge
- 1/2 tsp1/2 tsp salt
