Dahl Soup Food

DAL BHAT

Steps:

• Wash the lentils and rinse, historically this step is to remove stones, but most of us don't have that problem. If you're using larger, slower cooking lentils, you may like to soak them overnight first to speed up cooking. Put the rice on to cook when appropriate. I prefer to use a rice cooker for this. Chop your onion, garlic and ginger and tomato. Heat oil on high in a large pan. Add your chopped onion, garlic, and ginger, and stir on high heat until the onion is golden. Grind your cumin, turmeric, peppercorns, cardamom, and coriander to make a spice mix. Stir in the spice mix. Turn the heat down to medium (6 out of 10 on our stove), and cook for 2 minutes, stirring often. This step is important, spices must be tempered in oil, always. Pop the mustard seeds in oil in a hot frying pan and add to the mix. Add chopped tomato and butter or ghee (optional). Stir, cover and cook for a couple of minutes. Add the lentils and cook in the oil/butter for 5 minutes. Don't scrimp on the oil or butter. Be careful they don't stick at this stage. Add water, and boil as per cooking instructions for your chosen lentil. Season with sea salt and white pepper if needed. Wash your coriander leaf and/or green onion. Chop for garnish. When your lentils' cooking time is up, your dal is ready to serve. Present with the rice, popadums, garnish, vegetables, curd and pickle. The dal should be served in a small soup bowl as above

SPICY INDIAN DAHL

Steps:

• Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
• In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.
• Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.

INDIAN LENTIL SOUP (DAL SHORVA)

Steps:

• Rinse the beans or lentils.
• Bring to a boil with the stock, turmeric, Cayenne, cumin, cardamom and curry/bay leaves.
• Let simmer until the beans or lentils are very soft (ca 30 minutes).
• If using bay leaves, remove them now. Curry leaves can be left in the soup.
• Run the soup quickly in a blender to a not too smooth consistency (or mash the lentils/beans with a ladle).
• Sautee the garlic and mustard seeds lightly in the fat and add to the soup.
• Let simmer for another 5 minutes.
• Add salt, pepper and squeezed lemon to taste.
• Serve hot with pita or paratha bread.

SPICY VEGAN LENTIL DAHL

Steps:

• Gather the ingredients.
• In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic, and ginger. Cook, stirring often, until the chopped onion is translucent, about 6 minutes.
• Stirring constantly, add the water or broth, lentils, cumin, coriander, turmeric, cardamom, cinnamon, cayenne pepper, and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.
• Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is at the desired temperature and consistency, adding more water to the dahl if needed.
• Garnish with a dollop of dairy-free soy yogurt if desired. Serve hot and enjoy.

DAL SOUP RECIPE | DAHL SOUP | LENTIL SOUP RECIPE | DAAL SOUP

Steps:

• firstly, in a bowl take 3 tbsp masoor dal, 3 tbsp moong dal and 2 tbsp toor dal.
• rinse well and soak for 30 minutes.
• now transfer the soaked dal to a pressure cooker.
• add 1 inch ginger, 2 clove garlic, ¼ tsp turmeric, ½ tsp salt and 2 cup water.
• cover and pressure cook for 2 whistles on medium flame.
• once the pressure releases, cool completely and transfer to the blender.
• blend to smooth paste.
• take the veggie dal paste to a large kadai.
• add ½ tsp pepper powder and 1½ cup water. adjusting consistency as required.
• mix well and simmer for 5 minutes or until the flavours are well absorbed.
• finally, add 2 tbsp coriander and dal soup is ready to serve.

DHAL RECIPE

Steps:

• Sieve through the lentils with a colander.
• Rinse with water a few times.
• Soak the lentils in water for a few hours.
• Bring the water to a boil. Add the lentils to the boiling water, then reduce to a simmer.
• Add one teaspoon of turmeric powder.
• Cook until it turns soft, which will take about forty-five minutes.
• Season the dahl with salt.
• Melt the ghee or butter in a saucepan.
• Add the cumin seeds along with mustard seeds.
• Add the chopped onion and sautéed until lightly golden and translucent.
• Next, add the minced garlic and ginger.
• Add the chopped tomatoes once the garlic starts to turn to light brown,
• Add the ground coriander, garam masala, curry leaves, and dry chiles. Mixed well
• Combine the spices with the soften lentils
• Cook further for a few minutes until it becomes homogeneous.
• Garnish with a dollop of yogurt, some fried shallots, and fresh coriander leaves.

EASY DHAL SOUP

Steps:

• In large saucepan, warm olive oil and add garlic and onion. Saute, stirring 2-3 minutes. Add turmeric, garam masala, chili powder, and cumin.
• Stir in tomatoes, lentils, lemon juice, vegetable stock, coconut milk, and bring to a boil.
• Reduce heat to low and simmer, uncovered, for 25-30 minutes or until lentils are tender.
• Serve warm. You can garnish with lemon slices and cilantro if desired. Also good with naan bread.

DAL

Steps:

• In a large pot, heat the ghee and stir-fry the onions just until wilted, do not brown. Add the garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes, until the herbs and spices bloom (aromatic). Add the tomatoes and deglaze with the vinegar. Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally. Taste and adjust seasoning with cumin, salt, pepper and sugar.
• In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg.
• Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.

RED LENTIL DAHL SOUP

Steps:

• Wash the red lentils and drain.
• Add the lentils to a medium sized saucepan and cover with the vegetable broth.
• Bring to a boil and then turn down the heat, cover and cook 20 to 23 minutes (or follow your package directions).
• While the lentils are cooking: In a skillet heat the oil to medium high.
• Add the cumin seeds and mustard seeds. Within a few seconds they will begin to pop.
• Add the chili and onions.
• Saute over medium heat for about 10 minutes until the onions are translucent.
• Add the fresh ginger, ground coriander, turmeric and cayenne pepper.
• Cook just to heat through - maybe 30 seconds to a minute.
• Add the tomato, along with it's juices and cook about 5 minutes. Take off the heat.
• The lentils should be done. Check them to make sure. You can cook them longer if needed.
• Turn the skillet contents into the pot of lentils and vegetable broth.
• Add the salt and coconut milk and heat through.
• Serve garnished with cilantro and paprika.

DAHL SOUP

Steps:

• Cook onion and garlic in butter for 2-3 minutes. Add all spices and cook for 30 more seconds.
• Stir in tomatoes, red lentils, lemon juice, stock and coconut milk. Bring to a boil.
• Reduce heat and simmer for 25-30 minutes, or until lentils are tender and cooked.
• Season to taste, garnish with cilantro.

YELLOW MUNG DAL SOUP - DAL SHORBA

Steps:

• Note: I used 1/2 tsp of dried thyme and just crumbled it between my fingers. (That's before I realized the recipe actually called for turmeric, not thyme). If you don't like things too hot, slice the pepper in half and seed it and toss in the halves - retrieve them before pureeing/serving. The recipe called for water, but I used vegetable broth, which I think added to the flavor of the soup.
• Wash and rinse the mung dal. The first package I bought was artificially colored - I washed it repeatedly until the water was quite clear, so check your package before buying!
• Heat the oil in a saucepan and add the onion, sauteing until it becomes translucent. Add the garlic and ginger, stirring, and cook briefly.
• Add the turmeric.
• Add the mung dal and 4 cups of broth or water. Bring to a boil, reduce heat and simmer. If you are using water, add salt at this point. Also add the chili peppers. Stir from time to time and skim off any foam. Add additional water, as needed. Simmer until the mung dal are quite soft, 30-45 minutes.
• Puree at this point, if desired. If you are using chili halves, remove before pureeing. (The last time I made this I used a ripe jalapeno, and left it in . I did not puree it to the very end, leaving some texture and very pretty red chili flecks in the soup).
• In a small skillet heat the butter until it foams. Add the cumin and stir it in for just a few seconds, then scrape it all into the saucepan. (The last few times I made this, I just sprinkled a little cumin on top, and that worked just as well, less work and fewer dishes to wash!).
• Add the lemon or lime juice and ladle into bowls. Garnish with chopped cilantro.
• This made two servings for me, but will probably make 3 to 4 for others.

DAL SOUP

Steps:

• Heat the oil in a skillet over medium-high heat until it begins to get hot. Add the garlic, garam masala, cumin seeds, and turmeric and cook for 20 seconds. Add the tomatoes and cook for 2 minutes. Add the lentils and water and bring to a boil. Turn the heat to low and cook until the lentils are tender, about 30 minutes. Serve in a bowl and garnish with fresh cilantro sprigs.
• Preheat the oven to 325 degrees F.
• Combine the coriander seeds, cumin seeds, curry leaves, black peppercorns, mustard seeds, cloves, cardamom pods, cinnamon sticks, bay leaves, and chiles on a baking sheet and toast in the oven for 15 minutes.
• Transfer the mixture to an electric spice grinder, or use a mortar and pestle and grind by hand. Grind to a fine powder. Store the garam masala in an airtight container for up to 3 months.

DAHL SOUP - FIJIAN INDIAN VERSION

Steps:

• Place yellow split peas, water, turmeric and salt into largish saucepan and bring to boil.
• Turn down heat once boiling and simmer until peas are tender. About 45 - 60 minutes.
• Meanwhile, heat ghee or oil and gently fry onion and garlic until slightly brown.
• Add mustard seeds and chilli powder and fry a further 2 - 3 minutes.
• Add onion mixture to soup.
• Garnish with chopped coriander and serve with roti bread or poppadoms.
• Optional: A skinned, finely chopped tomato can also be added to soup when serving.
• Enjoy!