Daal- Lentil Soup

Daal-Lentil Soup

I make Daal many times a week as it is quick and yummy. This is a great meal when my sons bring home unexpected friends.  I like to invite them to eat with us especially if they have come at dinner time, in keeping with traditions from home. This dish, with rice and a simple salad makes all happy. In most Indian homes, you will always have a bowl of Daal in addition to other dishes with most meals. Make sure you are always soaking lentils. Thinking and planning ahead is a good thing and it has now become routine for me. I soak whatever lentils we will be cooking a day before.

Preparation & Cooking Time 60 minutes – Serves 4


2 Cups of masoor daal or red lentils, *soaked
1 tsp turmeric
2 cups water
1 tsp tamarind or 1/2 lemon

Masala for frying

2 TB ghee or oil
1 tsp cumin seeds
6 kari leaves
1 green chili, julienned
2 cloves garlic, diced
2 inches ginger, grated
1small purple onion, finely chopped
1 large tomato, diced
2 tsp garam masala
1 tsp salt


1/4 C cilantro leaves, chopped
1 tsp ghee/ coconut oil per soup serving


Boil lentils with turmeric and  2 cups of water. Remove any foam that rises. Let it simmer for 20 minutes or until cooked. Dissolve tamarind in 1/4 C hot water and add this to the cooked lentils. Alternatively, you can squeeze the juice of a half lemon.

In a separate pan, heat ghee or coconut oil, when it is hot, turn heat to low & add cumin seeds. Allow to roast for about 1 minute on low heat.

Add Kari leaves, green chili, ginger and garlic fry for 1 minute. Turn heat to medium high, add onions and fry for about 5 minutes. Add the tomato, garam masala and fry for about 5 minutes.

Add the cooked lentils and mix well with the fried spices. Add salt to taste. Garnish with coriander leaves sprinkled on top. Pour a teaspoon of ghee or coconut oil over each bowl daal.

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Chai Chai x Trudy Ann981-1

© 2014 Trudy Ann’s Chai

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