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Easy Indian Toor Dal Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://recipeswithmia.com/easy-indian-toor-dal-soup-recipe/