Red Lentil Dal with Freshly Toasted Spices

A creamy red lentil soup that combines North Indian dal with freshly toasted spices, tomatoes and ginger. Goes well with rice or flatbread.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 250 g Red lentils (masoor dal)
• 1000 ml Water
• 1 tsp Turmeric, ground
• 1 tsp Salt
• 1 pc Onion
• 2 pc Tomatoes
• 20 g Ginger
• 3 pc Garlic cloves
• 1 tsp Cumin seeds
• 1 tsp Coriander seeds
• 3 pc Green cardamom pods
• 2 pc Dried red chilies
• 1 tsp Mustard seeds
• 3 tbsp Cooking oil
• 1 pc Lemon (juice)
• 1 bunch Fresh coriander

Method

1. Rinse the red lentils in a sieve under cold water until the water runs clear.
2. Toast the cumin, coriander seeds, cardamom pods and chilies in a dry pan over medium heat for 2 to 3 minutes, until fragrant. Then coarsely crush them.
3. Finely dice or grate the onion, ginger and garlic. Dice the tomatoes.
4. Bring the lentils to a boil with 1 liter of water, turmeric and 1 tsp salt, skim off the foam and simmer over low heat for 15 to 20 minutes, until the lentils are soft. Add a little more water if needed.
5. Heat 2 tbsp oil in a small pan, let the mustard seeds crackle until they pop. Add the onion, ginger and garlic and fry for 5 minutes until golden brown.
6. Stir in the tomatoes and the toasted spices and let them reduce for 4 minutes.
7. Add the spice mixture to the lentil pot, stir well and simmer for another 5 minutes.
8. Season the dal with the lemon juice and, if needed, more salt. Stir in the remaining tbsp oil.
9. Sprinkle with finely chopped fresh coriander and serve hot.