Dal soup

  • For the dal soup
  • 2 tbsp grapeseed oil
  • 10g chopped garlic
  • 1 tbsp cumin seeds
  • 1 tsp turmeric
  • 1 tbsp garam masala, recipe follows
  • Pinch salt
  • 150g chopped tomatoes
  • 150g brown lentils
  • 1.5L water
  • Coriander sprigs, for garnish
  • For the garam masala
  • 50g cumin seeds
  • 50g coriander seeds
  • 1 tbsp brown mustard seeds
  • 1 tbsp black peppercorns
  • 3 cinnamon sticks
  • 2 bay leaves
  • 2 large dried red chilli peppers
  • 4 to 5 cloves
  • 2 black cardamom pods
  • 30g dried curry leaves
For the dal soup:
1) Heat the oil in a skillet over a medium-high heat until it begins to get hot. Add garlic and spices and cook for 20 seconds. Add the tomatoes, lentils and water, cover and bring to a boil.

2) Turn the heat to low and simmer until the lentils are tender, about 25 to 30 mins. Serve in a bowl and garnish with fresh coriander sprigs.

For the garam masala:
1) Preheat the oven to 160°C / gas mark 3. Combine everything on a baking sheet and toast in oven for 15 minutes.

2) Grind to a powder in a mortar and pestle or with an electric spice grinder. Store in an airtight container for up to three months.

Rule the Kitchen with More Recipe Faves

Lentil-Soup
Lentil Soup
Time
40
Serves
4
Difficulty
Easy
Lentil soup with beef
Time
120
Serves
6
Difficulty
Easy
Five Jewelled Dal
Five Jewelled Dal
Time
15
Serves
4
Difficulty
Easy
Lentil sausage soup
Lentil sausage soup
Time
90
Serves
-
Difficulty
Easy