Masoor Dal (Red Lentil Soup) – East Indian Style

Step 1: Rinse Lentils

Thoroughly rinse 1/2 cup of red lentils (masoor dal) under running water a few times until the water runs clear, removing any dust or impurities.

Step 2: Combine Ingredients for Dal

Transfer the rinsed lentils to a pot. Add 1/2 chopped onion, 4-5 sliced garlic cloves, 2 whole green chilies, 1/2 teaspoon turmeric powder, and 1 teaspoon oil.

Step 3: Add Water and Cook

Pour 3 cups of hot water into the pot. Partially cover the pot and bring it to a boil over high heat. Do not cover fully to prevent foaming and spillover.

Step 4: Skim Foam and Simmer

Once boiling, lower the heat to medium-low. Remove any foam that comes to the surface using a spoon. Continue to simmer, adding more hot water if the dal starts to dry out, until the lentils are mushy and broken down (approximately 28 minutes).

Step 5: Mash the Dal

Once the lentils are cooked and mushy, remove the green chilies. Mash the dal using a dal ghutni, the back of a ladle, or a wire whisk until it forms a smooth, silky broth. Adjust consistency by boiling longer for a thicker dal or adding more hot water for a thinner dal.

Step 6: Prepare Tempering (Tarka)

In a separate pot, heat 2 tablespoons of oil. Once the oil is hot, lower the heat to low. Add 1/2 teaspoon of Panch Phoron. Allow the seeds to splutter to release their flavor.

Step 7: Add Chilies and Onions

Add 4 whole dry red chilies and 1/2 sliced onion to the oil. Add a pinch of salt to help soften the onions faster.

Step 8: Sauté Onions

Fry the onions over medium-low heat until they turn brown. Remove a portion of the browned onions to use as a garnish at the end.

Step 9: Combine Dal and Tempering

Pour the cooked dal into the pot with the tempering. Add 2 teaspoons of salt (or to taste) and 2 tablespoons of chopped coriander leaves (optional). Stir well.

Step 10: Final Boil and Serve

Allow the dal to come up to a rolling boil. Taste and adjust seasonings as needed. Serve hot, garnished with the reserved browned onions.

• Rinse lentils thoroughly to remove dust and impurities.

• Cover the pot partially when boiling lentils to prevent foaming and spillover.

• Lower heat when adding whole spices to oil to prevent burning and bitterness.

• Adjust dal consistency by adding more hot water for thinner or boiling longer for thicker.

• Lentils thicken considerably as they cool down.

• Always taste and adjust seasonings.

• If using a pressure cooker, add 1.5 cups of water and 1 teaspoon of salt, then pressure cook for 10 minutes (stovetop) or 12 minutes (Instant Pot).

• Serve with rice (thinner consistency) or roti (thicker consistency).