Sneha's Recipe: Lentil Soup

Tadkewali Doh Dal is quick dal soup, make perfect to have with rice or crusty breads. It's delicious with a mix of two dals and a tadka/tempering given to it. Hence the name Tadkawali Doh Dal.

Ingredients
1/3 Cup Moong Dal
1/3 Cup Red Lentil / Masoor Dal
1 Medium Onion - sliced
3 Small Tomatoes - sliced
Salt to taste
½ Teaspoon Turmeric powder
1 Teaspoon Red Chili Powder
1 Teaspoon Ginger Garlic Paste
2 Tablespoons Oil

For Tadka / Tempering
1 Tablespoon Heaped Desi Ghee
3 Garlic Cloves
A sprig Curry Leaves
2 Button Red Chilies
1 Fresh Green or Red Chilies - optional
1 Teaspoon Finely Chopped Ginger 1 piece
2 Tablespoons Finely Coriander Leaves
1 Teaspoon Cumin Seeds
1 Tablespoon Heaped Butter

Method

Soak lentils for an hour at least.
In a pan, heat oil add onions and fry. When the onions turn translucent, add tomatoes, red chilly, turmeric powder, salt, ginger garlic paste and fry well.
Then add soaked lentils, 3 cups water and cook medium low flame stirring in between for until done. When lentil is tender, mix well. Switch off the flame.

For the Tadka/Tempering

In a pan, heat butter add cumin seeds, garlic cloves, curry leaves, button red chilies and fry. Add fresh chilly, finely chopped ginger, give it a good mix. Switch off the flame.
Pour the tadka in the prepared lentil, sprinkle coriander leaves and serve hot.

Enjoy with rice or crusty bread.

Labels: Soup, Soup Swappers, Masoor dal, Moong dal, Lentil Soup, Healthy,Main course, Gluten free, Indian, Vegetarian

Lentil Soups:

Cajun Lentil Soup with Andouille Sausage from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Creamy Vegan Lentil Soup from Magical Ingredients
Ham and Lentil Soup from A Day in the Life on the Farm
Spicy Turkey Sausage and Lentil Soup from Karen’s Kitchen Stories
Steak and Potato Lentil Soup from Palatable Pastime
Tadkawali Doh Dal from Sneha’s Recipe

This healthy soup is enjoyed throughout the Middle East, and it's a flavourful soup. Lentil soup is the most traditional and popular soup in the Levant. During winter time, many families in Palestine still start every dinner with a bowl of warm lentil soup. During Ramadan (regardless of the season it falls in) it is a favourite way to break the fast.

Serving 2 Persons
Ingredients
1 Liter Vegetable stock
1/3 Cup Red lentils
1 Onion - chopped
1 Carrot - cubed
1 Potato = cubed
2 Cloves Garlic - finely chopped
1 Teaspoon Butter
1 Teaspoon Olive Oil
A sprig of Fresh thyme
1/2 Teaspoon Cumin powder
2 Tablespoons Cooking cream
1 Teaspoon Lemon Juice
Salt and pepper to taste
Herbed Butterflaps / French Garlic bread for serving

Method

Wash the lentil and soak in water for 20 minutes.

Heat a pan with olive oil and butter, let the butter melt, then add the chopped onion, garlic, carrot, thyme and potato. Sauté until partially cooked.

Strain the lentils, then add to the sautéed vegetables, mix together. Add the vegetable stock, bring to the boil, and skim the foam that surfaces. Simmer for 30 minutes on low flame stirring in between until lentils are tender. Add the cumin powder, salt and white pepper.

Pour the soup into a bowl, drizzle with cooking cream and serve with Herbed Butterflaps / French Garlic bread . Enjoy this deliciously healthy and hearty soup for dinner.

Sending this to BM, theme Healthy Family Dinners.