Dal soup

Dal soup

74 ratings

Felicia, air traffic controller


„Dal is so versatile, I like to make it plain or add an assortment of vegetables like spinach or chopped tomatoes.“

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
200 g
lentils (red)
250 ml
coconut milk
2
carrots
2
potatoes
1 bunch
cilantro
1
onion (large)
3 cloves
garlic
1
chili (red)
15 g
ginger
1 tbsp
tomato paste
4 tsp
coriander seeds (ground)
2 tsp
cumin (ground)
2 tsp
turmeric
2 tsp
garam masala
800 ml
vegetable stock
salt
sugar
lemon juice
butter for frying
Metric
Imperial
  • 200 g lentils (red)
  • 250 ml coconut milk
  • 2  carrots
  • 2  potatoes
  • 1 bunch cilantro
  • 1  onion (large)
  • 3 cloves garlic
  • 1  chili (red)
  • 15 g ginger
  • 1 tbsp tomato paste
  • 4 tsp coriander seeds (ground)
  • 2 tsp cumin (ground)
  • 2 tsp turmeric
  • 2 tsp garam masala
  • 800 ml vegetable stock
  • salt
  • sugar
  • lemon juice
  • butter for frying

Utensils

  • large saucepan
  • measuring cup
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Gewürztraminer, Austria
Choose a two-to-three-year-old Gewürztraminer with a residual sweetness. Its floral aromas and inherent spiciness are perfect for a spiced dish such as dal.

Nutrition per serving

Cal
467
Protein
21g
Fat
17g
Carb
61g

Step 1/4

Peel and cut carrots and potatoes into bite-sized pieces. Thinly slice cilantro. Mince onion, garlic, chili, and ginger.
  • 2 carrots
  • 2 potatoes
  • 1 bunch cilantro
  • 1 onion
  • 3 cloves garlic
  • 1 chili
  • 15 ginger
  • cutting board
  • knife

Peel and cut carrots and potatoes into bite-sized pieces. Thinly slice cilantro. Mince onion, garlic, chili, and ginger.

Step 2/4

In a large saucepan, sauté onions, garlic, chili, and ginger over medium heat until golden brown. Add potatoes and carrots and sauté for approx. another 4 – 5 min. Add lentils and sauté for a further 2 – 3 min. until they are slightly translucent. Add tomato paste and spices and, stirring constantly, sauté for approx. 1 – 2 min. until fragrant.
  • 200 lentils
  • 1 tbsp tomato paste
  • 4 tsp coriander seeds
  • 2 tsp cumin
  • 2 tsp turmeric
  • 2 tsp garam masala
  • butter for frying
  • large saucepan
  • cooking spoon

In a large saucepan, sauté onions, garlic, chili, and ginger over medium heat until golden brown. Add potatoes and carrots and sauté for approx. another 4 – 5 min. Add lentils and sauté for a further 2 – 3 min. until they are slightly translucent. Add tomato paste and spices and, stirring constantly, sauté for approx. 1 – 2 min. until fragrant.

Step 3/4

Deglaze with vegetable stock and season with salt. Bring to a boil, turn heat down to low, and let simmer for approx. 15 – 20 min. or until the lentils are soft.
  • 800 ml vegetable stock
  • salt
  • measuring cup

Deglaze with vegetable stock and season with salt. Bring to a boil, turn heat down to low, and let simmer for approx. 15 – 20 min. or until the lentils are soft.

Step 4/4

Incorporate coconut milk into dal and reheat. Season to taste with salt, sugar, and lemon juice if desired. Garnish with cilantro and serve together with homemade naan.
  • 250 ml coconut milk
  • sugar

Incorporate coconut milk into dal and reheat. Season to taste with salt, sugar, and lemon juice if desired. Garnish with cilantro and serve together with homemade naan.