Printable Area
Dal Soup
Recipe Courtesy Bal Arneson
- Total Time:
- 1 hr
- Prep:
- 5 min |
- Inactive Prep:
- 20 min |
- Cook:
- 35 min
- Level:
- Easy
- Yield:
- 4 servings
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
- 1/2 cup coriander seeds
- 1/2 cup cumin seeds
- 1/4 cup dried curry leaves*
- 2 tablespoons black peppercorns
- 2 tablespoons brown mustard seeds
- 5 whole cloves
- 2 black cardamom pods
- 2 cinnamon sticks
- 2 bay leaves
- 2 dried red chiles
- *Can be found at specialty Asian and Indian markets.
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