Dal Soup (No Tomato)
Dal soup is a hearty and comforting soup made from lentils and a blend of Indian spices. It is a vegan and gluten-free dish, making it suitable for many dietary preferences. It is also high in protein, fiber, and other essential nutrients, making it a healthy option for any meal. This recipe is perfect for those who want a quick and easy meal, as it can be made in just 30 minutes.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
77 kcal
Protein
4 g
Carbs
15 g
Fat
0 g
Fiber
4 g
Ingredients
Turmeric powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Plain Water
2 large cup (480g)
Chopped Onion
0.5 small cup (40g)
Clove Garlic, Chopped
1 tsp (2.5g)
Celery Stalk (chopped)
0.5 cup (40g)
Cumin Powder
0.5 tsp (1g)
Coriander Powder
0.5 tsp (1g)
Paprika powder
0.25 tsp (0.5g)
Fresh Coriander Leaves (chopped)
0.5 tbsp (2.5g)
Chopped Carrot
0.5 small cup (40g)
Yellow Moong Dal (Raw)
0.25 cup (50g)
Instructions
Cooking Steps
Rinse the lentils for 30 mins and drain the water.
In a pot, add the lentils and water and bring to a boil.
Reduce heat to medium-low and add the chopped onion, minced garlic, chopped carrot, chopped celery.
Add cumin powder, coriander powder, turmeric powder, paprika, and salt.
Cover the pot with a lid and let it simmer for 20-25 minutes until the lentils and vegetables are cooked.
Use an immersion blender or transfer the soup to a blender and blend until smooth.
Pour the soup back into the pot and heat it over low heat until it's hot.
Garnish with fresh coriander leaves and serve hot.