John Myers
Indian: Dal – Lentil Soup
The perfect indian: dal – lentil soup recipe with a picture and simple step-by-step instructions.
- 250 g Lentils (or very small, appropriately sized beans)
- 300 g Onions – finely diced
- 5 tbsp Oil or ghee (clarified butter)
- 80 g Ginger – finely grated
- 4 Pc. Garlic cloves – finely grated
- 1 Pc. Each cinnamon stick, brown cardamom and star anise
- 1 Pc. Chili – cut into 3-4 pieces
- 1 tsp Each cumin, coriander, curry, paprika, fenugreek and turmeric
- 1,5 tsp Salt
- 1 Can Chopped tomatoes
- 2 tsp Vegetable broth (or some more salt)
- Wash the lentils and drain them in a colander.
- In a pressure cooker, fry the onions in oil until they start to turn brown.
- Add ginger and garlic and sauté for 2-3 minutes while stirring.
- Add the canned tomatoes and loosen the floor covering while stirring.
- Now add the lentils, mix in well and pour in 1.25 liters of water.
- Fill all the spices into a spice ball or similar and add with the vegetable stock powder. … (I put all the spices straight into the soup. You just have to fish them out.)
- Close the pressure cooker and bring to the boil. When the valve opens, reduce the heat and cook under high pressure for about 40-45 minutes.
Tips
- If you don’t have a pressure cooker: Pre-cook the lentils without salt. Then go through the steps and add lentils accordingly. Possibly add a little more water. The soup should then simmer for a while so that everything combines well and a wonderful smoothness arises.
- This amount is enough for 4-6 people, depending on the side dishes and hunger. This goes well with rice, Indian flatbread, but also fresh rolls. A splash of lemon juice rounds off the taste.
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