Mom's Daal {Lentil Curry Soup}


½ cups Red Split Lentil
½ cups Yellow Split Peas
½ cups Green Split Peas
4-½ cups Water
½ Tablespoons Turmeric Powder
3 teaspoons Salt
3 Tablespoons Cooking Oil, Divided
1 teaspoon Cumin Seeds
1 teaspoon Coriander Seeds
1 teaspoon Fenugreek Seeds
5 whole Dried Red Chilies
1 whole Onion, Finely Diced
3 whole Garlic, Thinly Sliced
Freshly Chopped Cilantro Or Parsley, For Garnish


*This recipe can created with any of the lentil varieties. Cooking time should be adjusted accordingly.
1: Rinse all the lentil together until the water runs clear.
*Soaking the lentil for a few hours prior cooking, reduces the cooking time.
2: Place the lentil mixture in a large pot with water, turmeric, salt and one tablespoon of oil. The water to lentil ratio should be around 3:1. Bring it to boil and simmer about 40 minutes, until the daal has a consistency of porridge. Set it aside.
*The consistency is based on personal preference. I prefer a thicker daal to serve with rice.
3: In a separate skillet, over low heat toast cumin seeds, coriander seeds, fenugreek seeds and dried red chilies. Set the spice mix aside.
4: In the same skillet, heat oil and sauté onions and garlic till they brown. Add the spice mix and cook for a minute or so. Now carefully pour the onion, garlic and spice mix over the cooked daal. Garnish with freshly chopped cilantro or parsley.
Serve with warm white rice, pita bread or as a soup with some onion crisps on top.


Nothing is more comforting than a warm daal on a cold day!


Saturday, January 14, 2017 - 5:18pm


Related Cooking Videos