This dal/soup is filled with goodness. All detoxifying and soul serving ingredients. I just love this dish. I grew up eating this soup/dal and it's my comfort food. Whenever I need something quick, nourishing, and satisfying - this is my go-to. My most favourite time to cook this is when we return from one of our travels - this is our first home meal with rice or bread.
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Ingredients
- 1/2 Cup Orange lentils (Masoor Dhal)
- 3 Cups Water or vegetable broth
- 1 Large Carrot - chopped
- 2 Tablespoon Avacado oil Ghee is also a great option
- 1/2 Teaspoon Cumin seeds
- 1/2 Teaspoon Mustard seeds
- 1/2 Teaspoon Ground turmeric
- 1 Chilli finely chopped
- 2 Bay leaves
- 1 Nob of Ginger thinly sliced
- 1 Teaspoon Himalayan salt (or pink salt) Adjust to your taste
Ingredients
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Instructions
- Rinse the lentils several times in cold water. Drain and put into a medium size pot.
- Add the water and place the pot on the stove to cook on medium heat for 10 minutes. If some scum forms on the surface while the lentils are boiling, you can remove it with a spoon while the lentils are cooking.
- Add the carrots, bay leaves and turmeric and cook for another 7-10 minutes more on low-medium heat.
- While the lentils are cooking: Heat the oil in a small skillet on medium heat for about one minute, then add the cumin and mustard seeds and cook until the seeds begin to sizzle/pop.
- Add the salt, chilli and ginger. Cook until the ginger is fragrant 1-2 minutes.
- Pour the infused oil mixture into the lentils and stir. Lentils should be cooked and soft with a soup-like consistency.
- Garnish with fresh cilantro or a sprinkle of smoked paprika.
- Serve hot with rice, naan, roti or eat as a soup on for a light meal.
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