Indian Dal (Lentil Soup) Recipe

Enjoy with rice or quinoa or just as a side of soup. 

1st Part Ingredients (organic)

• 1 1/2 cup Choice of lentil (recommended choices:  mung bean whole or dehusked split mung, brown lentil, red lentil) 

  • cooks faster if soaked in cold water for 2 hours in advance

• 4 cups water (you may add more water while cooking to get the consistency you like)

• 1/2 tsp Turmeric

• 1/4 tsp Hing

• Salt to taste

2nd Part Ingredients (organic)

• 1 1/2 tbsp Ghee or coconut oil 

• 1 tsp cumin seeds

• 1 tsp cumin powder 

• 1 tsp coriander powder 

• 1 inch grated or chopped ginger 

• 1/2 chopped to tomato (optional: if your dosha allows, not recommended especially for Pitta Dosha) 

Garnishing 

• 1/4 lime

• 1/4 cup cilantro

• 1 tsp ghee

Method

• Add all 1st part ingredients and boil until lentil is fully cooked and mushy. May take 30+ minutes, each lentil can differ a bit. 

• Once the lentil is cooked, in a separate heated pan heat oil and add cumin. Once it starts to sizzle, add ginger, and all dry spices from 2nd part ingredients. Optional to add tomatoes (if adding this, cook down for 2-3 minutes until they become soft and blend with the spices). Add this oil spice mix (called tarka) to the larger pot of lentil. 

• Cook together for 2 minutes

• Serve and garnish

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