Red Lentils

Red Lentil Soup Indian

Red Lentil Soup Indian

Ingredients

• recipe for : RestaurantStyle Masoor Dal Tadka
• 1 cup red lentils (masoor), washed and drained
• 2 1/2 cups water
• 3/4 to 1 teaspoon salt
• 2 teaspoons safflower or other neutral oil, divided
• 1/2 cup finely chopped red or white onion
• 5 cloves garlic, finely chopped
• 1 (1-inch) knob of ginger, finely chopped
• 1/2 teaspoon turmeric
• 1 teaspoon ground coriander
• 1/2 to 1 teaspoon Garam Masala 1/2 teaspoon dried fenugreek leaves

THE TEMPERING:

• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• good pinch of asafetida (omit to make gluten-free).
• 2 dried red chiles, broken into half (cayenne or California red chiles) 8 curry leaves
• 1 bay leaf
• 2 tablespoons chopped cilantro, for garnish
• 1 teaspoon lemon juice (optional)

Method

1. Combine the lentils in a saucepan with 2 1/2 cups water and the salt, over medium heat
2. Bring to a boil, reduce heat to medium-low, and cook until lentils are tender, 12 to 15 minutes total
3. Reduce heat to low and continue to simmer
4. Heat 1 teaspoon oil in a medium skillet over medium heat
5. Add the onion, garlic, and ginger
6. Mix and cook until golden brown, 6 to 8 minutes
7. Add the turmeric, coriander, garam masala, and fenugreek leaves
8. Mix and cook for 30 seconds.
9. Stir the mixture into the saucepan with simmering lentils.
10. The tempering: Heat 1 teaspoon oil in a small skillet over medium heat
11. When the oil is hot, add the cumin and mustard seeds
12. Let them sizzle until they begin to pop and become fragrant, about 1 minute
13. Add the asafetida, red chiles, curry leaves, and bay leaf, and cook for 1 minute
14. Add this tempering mixture to the simmering lentils
15. Mix well and remove from heat
16. Taste, and adjust for salt and spices, if needed
17. Garnish with cilantro and lemon juice, if using
18. Serve hot
19. Variations:

Add 1 cup chopped tomato at Step 1 along with lentils and water.

Add 1/2 cup coconut milk and 2 cups water at Step 1 for a curried creamy dal.