Indian Red Lentil Soup with Tarka ( Laal Masoor daal )
This Indian red lentil soup with tarka is my go-to comfort meal when I'm running late—creamy, aromatic masoor dal infused with cumin seeds, garlic, and dried chilies that transform simple pantry staples into something truly special. Ready in under an hour, it's pure comfort in a bowl.
Equipment
- 1 Large pan
- 1 Frying pan
- Measuring Spoons
Ingredients
- 1 cup Masoor dal, or Red lentils washed
- 2 tablespoon Moong dal, or skinned green lentils washed
- ¾ teaspoon Chili flakes
- ¾ teaspoon Salt
- ½ teaspoon Turmeric powder
- ¾ teaspoon Red Chili Powder
- Garlic cloves crushed
- Coriander leaves handful
For the Tarka
- 3-4 Whole dried Red chili
- 2 Garlic cloves crushed
- ½ teaspoon Cumin seeds
- 2 Green chilies sliced
- ¼ cup Oil
Instructions
- First, wash both the dals well. Rinse them under running water till the water runs clear.
- Next, add them to a pan along with 3-4 cups of water and let it come to a boil.
- When the dals start boiling, a foam will appear on the top, remove this with a ladle and discard it.
- Next, add the spices, red chili powder, turmeric, salt, and 2 cloves of crushed garlic.
- Cover the pan and let it simmer on medium heat for about 45 minutes. Occasionally check the dal and give it a stir.
- Cook the dal till it is tender and soft.
- After 45 minutes, using a wooden spoon mix the dal. It should have a consistent soup-like thickness.
- When the dal is done, add the coriander leaves and chopped green chilies and remove from the heat.
Make the Tarka
- In a frying pan, add oil or ghee and crushed garlic cloves.
- When the garlic starts to change color add the green chilies, cumin seeds, and whole dried red chilies. Let it cook for 10 seconds, and then pour on to the dal.
- Give the Masoor dal a final mix, and it's ready to serve! Enjoy this delicious dal with boiled Basmati rice, a fresh kachumar salad, some achaar or pickles.
Notes
Always wash all lentils well before cooking. Rinse them till the water runs clear.
When boiling, remove the scum or foam that appears on top to remove any impurities.
Add the tarka to the dal before serving to ensure maximum taste.