Dal Soup

TOTAL TIME: 1 hr
Prep: 5 min
Inactive Prep: 20 min
Cook: 35 min
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 tablespoons grapeseed oil
  • 1 tablespoon chopped fresh garlic
  • 2 tablespoons garam masala, recipe follows
  • 1 tablespoon cumin seeds
  • 1 teaspoon turmeric
  • 1 cup chopped tomatoes
  • 1 cup brown lentils
  • 5 cups water
  • Pinch salt and freshly ground black pepper
  • Few fresh cilantro sprigs, for garnish
  • Garam Masala
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

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.

To make garam masala:
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.

Yield: 1 1/2 cups

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.