Easy Indian Toor Dal Soup Recipe

Introduction

This Easy Indian Toor Dal Soup is a comforting and flavorful dish that’s perfect for a nourishing meal. Made with yellow split pigeon peas and warming spices, it’s both hearty and healthy. Whether you’re new to Indian cooking or just want a simple weeknight soup, this recipe is a great choice.

Ingredients

• 3 tablespoons olive oil
• 1 onion (chopped)
• 1 inch piece ginger (grated)
• 2 cloves garlic (minced)
• 3 carrots (diced)
• ½ teaspoon turmeric powder
• ½ teaspoon coriander powder
• 1 teaspoon cumin powder
• 4 cups vegetable broth
• 1½ cups yellow split pigeon peas (toor dal) or red lentils
• Salt and pepper (to taste)
• Juice of ½ lemon
• Pumpkin seeds (for garnish)
• Fresh herbs like cilantro (for garnish)

Instructions

1. Step 1: Heat the olive oil in a deep pan over high heat. Add the chopped onion, grated ginger, and minced garlic. Cook until the onion is transparent and the raw aromas of ginger and garlic have mellowed, about 2 to 3 minutes.
2. Step 2: Reduce the heat to medium and stir in the diced carrots, turmeric powder, coriander powder, and cumin powder. Mix well to coat the vegetables with the spices.
3. Step 3: Cook for a few more minutes, then pour in the vegetable broth and add the yellow split pigeon peas (or red lentils). Bring the mixture to a boil over high heat.
4. Step 4: Once boiling, cover the pan with a lid and let the soup simmer on low heat for 20 to 25 minutes, or until the peas are fully cooked and tender.
5. Step 5: Use an immersion blender to puree the soup until completely smooth. Season with salt and pepper, then stir in the lemon juice.
6. Step 6: Serve the soup hot, garnished with pumpkin seeds and fresh herbs like cilantro for added texture and freshness.

Tips & Variations

• Substitute red lentils if toor dal is unavailable; they cook faster and create a similar creamy texture.
• Add a pinch of chili powder or fresh green chili for a spicy kick.
• For extra richness, stir in a splash of coconut milk before blending.
• Use vegetable broth for a vegetarian version or chicken broth if you prefer a non-vegetarian soup.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water or broth to loosen the soup if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lentils instead of toor dal?

Yes, red lentils are a great substitute and cook faster. Adjust cooking time accordingly, as they soften more quickly.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free broth.

Easy Indian Toor Dal Soup Recipe

Print Recipe

★★★★★

4.9 from 133 reviews

This Easy Indian Toor Dal Soup is a comforting and nutritious lentil-based dish, flavored with traditional Indian spices and fresh ingredients. Perfect as a light meal or starter, this soup combines yellow split pigeon peas with aromatic ginger, garlic, and warm spices, finished with lemon juice and garnished with pumpkin seeds and fresh cilantro for a delightful experience.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base and Aromatics

• 3 tablespoons olive oil
• 1 onion, chopped
• 1 inch piece ginger, grated
• 2 cloves garlic, minced

Vegetables & Spices

• 3 carrots, diced
• ½ teaspoon turmeric powder
• ½ teaspoon coriander powder
• 1 teaspoon cumin powder

Liquids & Legumes

• 4 cups vegetable broth
• 1½ cups yellow split pigeon peas (toor dal) or red lentils as substitute

Seasonings & Garnishes

• Salt and pepper, to taste
• Juice of ½ lemon
• Pumpkin seeds, for garnish
• Fresh cilantro or similar fresh herbs, for garnish

Instructions

1. Heat the oil and sauté aromatics: In a deep pan, heat 3 tablespoons of olive oil over high heat. Once hot, add the chopped onion, grated ginger, and minced garlic. Cook for 2 to 3 minutes until the onion becomes transparent and the raw smell of ginger and garlic dissipates.
2. Add vegetables and spices: Reduce the heat to medium, then add the diced carrots, turmeric powder, coriander powder, and cumin powder to the pan. Stir well to evenly coat the vegetables with the spices.
3. Cook lentils with broth: After a few minutes of stirring, pour in 4 cups of vegetable broth and add 1½ cups of yellow split pigeon peas (toor dal). Bring the mixture to a boil over high heat, then cover the pan with a lid and reduce to low heat. Let it simmer gently for 20 to 25 minutes or until the peas are thoroughly cooked and soft.
4. Puree the soup: Remove the lid and use an immersion blender to puree the soup until completely smooth, ensuring a creamy and uniform texture.
5. Season and serve: Season the soup with salt and pepper to taste, then mix in the juice of half a lemon to add a subtle brightness. Serve hot, garnished with pumpkin seeds and fresh cilantro or your preferred fresh herbs.

Notes

• You can substitute red lentils if toor dal is unavailable; the cooking time may vary slightly.
• Adjust the consistency by adding more broth if you prefer a thinner soup.
• For a richer flavor, you can sauté additional spices like mustard seeds or dried chili along with the aromatics.
• This soup stores well in the fridge for up to 3 days and freezes beautifully for longer storage.
• Use fresh lemon juice to preserve the bright acidity; bottled lemon juice is not recommended for the best flavor.

Keywords: Indian dal soup, toor dal soup, lentil soup, vegetarian Indian soup, easy dal recipe, healthy soup, spiced lentil soup