Dal Soup Recipe

Rinse and Cook Lentils

Rinse the lentils thoroughly under cold water until the water runs mostly clear. Drain. In a medium pot, combine rinsed lentils, 6 cups water, 1 cup broth, turmeric, and 1 teaspoon salt. Bring to a boil over medium-high heat, then reduce to a simmer. Skim any foam from the surface. Partially cover and simmer until lentils are very soft and breaking down, 20–25 minutes (red lentils cook faster; toor dal may take closer to 25–30 minutes). Stir occasionally to prevent sticking.

Once the lentils are soft, use a potato masher or an immersion blender to gently mash/puree the soup to your preferred texture: leave some whole lentils for body or puree until smooth for a silkier soup. If soup becomes too thick, thin with up to 1 cup additional water or broth until desired consistency is reached. Taste and adjust salt and pepper (start with an additional 1/2 tsp salt if needed).

Prepare the Tadka

While the lentils cook, heat oil or ghee in a small skillet over medium heat until shimmering. Add mustard seeds and wait for them to pop (about 30–45 seconds). Add cumin seeds and curry leaves (if using) and stir for 10–15 seconds until fragrant.

Add chopped onion and sauté until translucent and beginning to brown at the edges, 6–8 minutes. Add minced garlic, grated ginger, and chopped green chili. Cook 1–2 minutes until aromatic, taking care not to burn the garlic.

Add the chopped tomato (or crushed tomatoes) to the aromatic pan and cook down 3–4 minutes until softened. Stir in ground coriander, ground cumin, and red chili powder or paprika. Cook 1–2 minutes to bloom the spices, stirring so they don’t stick.

Pour the entire aromatic/spiced mixture into the simmering pot of lentils. Stir well to combine and simmer together 3–5 minutes so flavors meld. Taste and adjust seasoning: add more salt, a pinch of sugar if tomatoes taste too acidic, or extra chili for heat.

Remove the pot from heat. Stir in fresh lemon juice and chopped cilantro. If desired, stir in 1 teaspoon ghee or butter for added richness. Correct final seasoning with salt and pepper to taste.

Ladle soup into bowls and garnish with an extra sprinkle of chopped cilantro and a wedge of lemon on the side. Serve hot with crusty bread, rice, or naan.