Dal soup

Based on 154 ratings

Verena

Founder at Kitchen Stories

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
200 g lentils (red)
250 ml coconut milk
carrots
potatoes
20 g cilantro
onion (large)
3 cloves garlic
chili (red)
15 g ginger
1 tbsp tomato paste
4 tsp coriander seeds (ground)
2 tsp cumin (ground)
2 tsp turmeric
2 tsp garam masala
800 ml vegetable stock
salt
sugar
lemon juice
butter for frying
Metric
Imperial

Utensils

  • cutting board
  • knife
  • large saucepan
  • cooking spoon
  • measuring cup

Nutrition per serving

Cal
467
Protein
21 g
Fat
17 g
Carb
61 g
  • Step 1/4

    Peel and cut carrots and potatoes into bite-sized pieces. Thinly slice cilantro. Mince onion, garlic, chili, and ginger.
    • carrots
    • potatoes
    • 20 g cilantro
    • onion
    • 3 cloves garlic
    • chili
    • 15 g ginger
    • cutting board
    • knife

    Peel and cut carrots and potatoes into bite-sized pieces. Thinly slice cilantro. Mince onion, garlic, chili, and ginger.

  • Step 2/4

    In a large saucepan, sauté onions, garlic, chili, and ginger over medium heat until golden brown. Add potatoes and carrots and sauté for approx. another 4 – 5 min. Add lentils and sauté for a further 2 – 3 min. until they are slightly translucent. Add tomato paste and spices and, stirring constantly, sauté for approx. 1 – 2 min. until fragrant.
    • 200 g lentils
    • 1 tbsp tomato paste
    • 4 tsp coriander seeds
    • 2 tsp cumin
    • 2 tsp turmeric
    • 2 tsp garam masala
    • butter for frying
    • large saucepan
    • cooking spoon

    In a large saucepan, sauté onions, garlic, chili, and ginger over medium heat until golden brown. Add potatoes and carrots and sauté for approx. another 4 – 5 min. Add lentils and sauté for a further 2 – 3 min. until they are slightly translucent. Add tomato paste and spices and, stirring constantly, sauté for approx. 1 – 2 min. until fragrant.

  • Step 3/4

    Deglaze with vegetable stock and season with salt. Bring to a boil, turn heat down to low, and let simmer for approx. 15 – 20 min. or until the lentils are soft.
    • 800 ml vegetable stock
    • salt
    • measuring cup

    Deglaze with vegetable stock and season with salt. Bring to a boil, turn heat down to low, and let simmer for approx. 15 – 20 min. or until the lentils are soft.

  • Step 4/4

    Incorporate coconut milk into dal and reheat. Season to taste with salt, sugar, and lemon juice if desired. Garnish with cilantro and serve together with homemade naan.
    • 250 ml coconut milk
    • sugar

    Incorporate coconut milk into dal and reheat. Season to taste with salt, sugar, and lemon juice if desired. Garnish with cilantro and serve together with homemade naan.