Simple and Delicious Indian Dal (Lentil Soup)

Step 1: Rinse the Lentils

Place 1/2 cup of red lentils (masoor dal) in a bowl. Rinse them thoroughly under running water, rubbing them with your hands until the water runs clear and is no longer cloudy. This removes dust and impurities.

Step 2: Combine Lentils and Aromatics

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

Step 3: Add Water and Bring to a Boil

Pour 3 cups of hot water into the pot. Cover the pot partially and place it on high heat. Allow the mixture to come to a rolling boil. Do not cover fully to prevent foaming and spillover.

Step 4: Skim Foam and Simmer

Once the dal starts boiling, lower the heat. Carefully remove any foam that comes to the surface using a spoon, ensuring not to remove any onion or garlic pieces. Continue to simmer.

Step 5: Cook Lentils Until Mushy

Continue simmering the lentils on low heat until they start to break apart and become mushy. This process took approximately 28 minutes in the video. The lentils should be very soft and almost dissolved.

Step 6: Mash the Dal

Once the lentils are cooked and mushy, remove the whole green chilies. Mash the dal using the back of a ladle, a wire whisk, or a traditional dal gutuni until it forms a smooth, silky broth with no distinct lentil pieces.

Step 7: Prepare for Tempering

In a separate pot, heat 2 tablespoons of oil on the stove. Once the oil is hot, reduce the heat to low.

Step 8: Fry Panch Phoron

Add 1/2 teaspoon of Panch Phoron to the hot oil. Stir it briefly until the seeds splutter and release their aromatic flavors into the oil. Ensure the heat is low to prevent burning.

Step 9: Fry Dry Red Chilies

Add 4 whole dry red chilies to the pot with the spluttering Panch Phoron. Fry them for a short time until they darken slightly and release a smoky flavor.

Step 10: Sauté Onions

Add 1 medium thinly sliced onion and a pinch of salt to the pot. Fry the onions on medium-low heat, stirring occasionally, until they turn golden brown and caramelized.

Step 11: Reserve Onions for Garnish

Once the onions are browned, remove a small portion of them from the pot. These will be used as a garnish later.

Step 12: Combine Dal with Tempering

Pour the cooked and mashed dal directly into the pot with the fried spices and onions. This will create a sizzling sound as the dal hits the hot tempering. Add 2 teaspoons of salt to the dal and stir well to combine.

Step 13: Add Cilantro

Stir in 1/4 cup of fresh chopped cilantro into the dal.

Step 14: Bring to a Rolling Boil and Adjust Consistency

Allow the dal to come up to a rolling boil. If you prefer a thicker consistency, let it simmer longer until it reduces. If you prefer a thinner, soupier consistency, add more hot water. Remember that lentils will thicken further as they cool.

Step 15: Serve and Garnish

Perform a taste test and adjust any seasonings as needed. Serve the hot dal in a serving bowl, garnished with the reserved browned onions.

• Always rinse lentils thoroughly to remove dust and impurities.

• If using a pressure cooker for lentils, add 1 teaspoon of salt and 1.5 cups of water, then pressure cook for 10-12 minutes.

• Keep extra hot water handy to adjust dal consistency if it dries up during cooking.

• Adjust dal consistency to your preference: boil longer for thicker dal (good with roti) or add more hot water for thinner dal (good with rice).

• When adding whole spices to hot oil, lower the heat to low to prevent burning and bitterness. The oil should be hot enough for the seeds to splutter to release their flavor.

• Lentils thicken considerably as they cool down, so adjust consistency accordingly.

• Always do a taste test and adjust seasonings (especially salt) before serving.