Dal soup
Difficulty
Easy 👌Ingredients
| 200 g | lentils (red) |
| 250 ml | coconut milk |
| 2 | carrots |
| 2 | potatoes |
| 20 g | cilantro |
| 1 | onion (large) |
| 3 cloves | garlic |
| 1 | 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 |
Utensils
- cutting board
- knife
- large saucepan
- cooking spoon
- measuring cup
Nutrition per serving
467
21 g
17 g
61 g
Step 1/4
- 2 carrots
- 2 potatoes
- 20 g cilantro
- 1 onion
- 3 cloves garlic
- 1 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
- 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
- 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
- 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.
in Berlin