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Masoor Dal (Red Split Lentil Soup)


Description

Thanks to my aunt for the recipe — and the meal! Sorry it’s not more exact, but after decades of making dal, she doesn’t use measurements anymore …


Scale

Ingredients

  • 1/2 cup Masoor dal (red split peas, available in Indian grocery stores or some Whole Foods stores)
  • 1 teaspoon of a mixture of five spices: cumin, mustard, fennel, black caraway and fenugreek seeds (my aunt mixes equal amounts of each seed in a large jar to keep for frequent use)
  • half of a large tomato, diced
  • handful of cilantro leaves, chopped
  • 1 teaspoon oil
  • salt to taste

Instructions

  1. Rinse the dry lentils, then boil in 2 cups of water and a pinch of salt. Skim the foam as it forms on the surface of the water and discard.
  2. Continue boiling the lentils until they change from red to yellow. The lentils should be soft and the water should be soup-like. Turn the stove off.
  3. While the lentils are boiling, heat the oil and the spices in a separate pot. When the oil starts to pop around the seeds, add the tomatoes. Fry the tomatoes until they start to soften.
  4. When the tomatoes have begun to wilt, add the boiled lentils. Mix and boil until the soup is of the right consistency: if you prefer your soup lighter, then add more water. If you prefer more of a lentil stew, then let some of the water boil off.
  5. Add the chopped cilantro and salt to taste. Serve warm over rice, or in a bowl with warm Indian bread.

Notes

  • Note (from 2/18): My aunt mentioned this to me a while ago, and I just now realized that I never added it to the post. A variation on the dal is to chop up a small onion and mince a few cloves of garlic. Saute them in the oil in the third step, instead of using the spices. A good tip if you don’t want to go out and buy a ton of spices but still want some yummy Indian goodness.