Masoor Dal (Indian Lentil Soup)

By MelanieAnn

Ingredients

• 1 1/2 cups red lentils, thoroughly rinsed
• 4 cups vegetable stock
• 2 tomatoes, diced
• 1 teaspoon salt
• 1 tablespoon extra virgin olive oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1-2 green chilies, chopped (use more or less and discard seeds according to heat preference)
• 1 teaspoon chopped fresh ginger
• 1 teaspoon chopped fresh garlic
• 1/2 cup onion, finely chopped
• 1/4 teaspoon asaefoetida (aka hing)
• 2 teaspoons ground coriander
• 1/2 teaspoon turmeric
• Pinch of Kashmiri chile powder (or cayenne pepper)
• Small pinch of cinnamon
• Small pinch of cloves
• Juice of one lime
• Fresh chopped cilantro for serving
• Salt to taste

Details

Adapted from thedaringgourmet.com

Preparation

Step 1

For the Dal: Place the rinsed lentils, vegetable stock, tomatoes, and salt in a stock pot.

For the Chaunk: Heat the oil in a small skillet over high heat and add the mustard and cumin seeds. Fry until the mustard seeds begin to pop, about 10 seconds. Reduce the heat to medium-high and add the chilies, garlic and ginger. Fry for another 20 seconds. Add the onion and fry until soft and a light caramelized brown, about 5-7 minutes. Add the turmeric, chile powder, asaefoetida, coriander, turmeric, chile powder, cinnamon and cloves and stir to combine.

Combine the Dal and Chaunk: Scrape the contents of the skillet into the stock pot. Stir to combine and bring it to a boil. Reduce the heat, cover, and simmer for about 20 minutes, or until the lentils are done the soup is a thick consistency, stirring occasionally.

Before serving, add the lime juice, a little at a time, according to taste. Add more salt as needed. Serve sprinkled with fresh chopped cilantro.
Serve with some fresh naan bread.