Dal

Dal (Lentil Soup) Recipe – Simple and Authentic

Ingredients:

• Yellow lentils (toor dal, masoor dal, or moong dal): 1 cup
• Water: 3 cups (for cooking the lentils)
• Turmeric powder: 1/2 teaspoon
• Salt: to taste

For the Tempering (Tadka):

• Ghee or oil: 2 tablespoons
• Cumin seeds: 1 teaspoon
• Mustard seeds: 1/2 teaspoon (optional)
• Garlic: 4-5 cloves, finely chopped or sliced
• Ginger: 1 teaspoon, finely chopped or grated
• Green chilies: 1-2, slit (optional)
• Asafoetida (hing): a pinch
• Dry red chilies: 1-2 (optional)
• Curry leaves: 6-8 (optional, for South Indian flavor)
• Tomatoes: 1 medium, finely chopped (optional)
• Coriander leaves: a handful, chopped (for garnish)

Instructions:

1. Cook the Lentils:
   • Wash the lentils thoroughly until the water runs clear.
   • In a pressure cooker or pot, add the lentils, 3 cups of water, turmeric powder, and a pinch of salt.
   • Cook until the lentils are soft and mushy (4-5 whistles in a pressure cooker or about 25-30 minutes on the stovetop). Mash the cooked lentils slightly for a creamy consistency.
2. Prepare the Tempering (Tadka):
   • Heat ghee or oil in a small pan over medium heat.
   • Add cumin seeds and mustard seeds (if using). Let them splutter.
   • Add chopped garlic and ginger. Sauté until the garlic turns golden brown.
   • Add asafoetida, dry red chilies, green chilies, and curry leaves. Sauté for a few seconds.
   • If using, add the chopped tomatoes and cook until they soften.
3. Combine and Simmer:
   • Pour the prepared tadka over the cooked dal. Mix well.
   • Adjust the consistency of the dal by adding water as needed. Bring it to a gentle simmer for 5-7 minutes.
   • Add more salt if necessary.
4. Garnishing:
   • Garnish with fresh coriander leaves.
   • For extra flavor, you can squeeze a bit of lemon juice before serving.
5. Serve:
   • Serve the dal hot with steamed rice, jeera rice, or roti. It can also be enjoyed as a comforting soup.

Enjoy this wholesome and flavorful dal, a staple in Indian households!