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Dal Soup
2 cups  lentils (use red if you can find them)
2 tsp. turmeric
1 tsp. salt
4 tbsp. canola oil
6  cloves garlic
4  jalapeno peppers
2 tsp.  garam masala
2 tbsp.  cumin seeds
1/2 tsp.  salt
Additional salt to taste

Sort and wash the lentils until the water runs clear. Place lentils in a soup pot
and add water to cover by about 2 inches. Add the turmeric and 1 teaspoon of
salt and bring to a boil. Reduce heat and simmer for about 30 minutes, until the
beans are soft and beginning to fall apart. Add more water if it is too thick.

Heat the oil in a frying pan. Mince the garlic, coarsely chop the jalapenos
(remove the seeds if you don't want the soup to be very hot). Add the garlic
and jalapenos to the oil, along with the cumin seeds, garam masala and salt.
Sauté for a few minutes, until the garlic begins to brown. Add this mixture to
the lentils. Mix well and pour this back into the pot to get all the spices .
Simmer for another 20 minutes or so to blend all the flavors well. Adjust
salt, if desired. Top with chopped cilantro for garnish if desired.


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