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Ingredients
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Main Soup
Tempering (Tadka)
Garnish & Finish
Method
Main Soup
- 1
Rinse lentils and prep
Place the red lentils in a fine-mesh sieve and rinse under cold water until the rinse water runs clear. Drain well. Finely chop the onion, mince the garlic and ginger, and dice the tomato.
- 2
Sauté aromatics
In a large pot set over medium heat, heat 1 tablespoon oil or ghee until shimmering. Add the bay leaf and chopped onion. Sauté, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes. Add the minced garlic and ginger and cook for 1 minute until fragrant.
- 3
Bloom spices and cook tomato
Stir in turmeric, ground cumin, ground coriander, and black pepper. Cook for about 30 seconds to bloom the spices. Add the diced tomato and cook until it softens and breaks down slightly, about 2–3 minutes.
- 4
Simmer lentils
Add the rinsed lentils to the pot and pour in 6 cups of vegetable broth or water. Increase heat to bring to a boil, then reduce to a simmer. Partially cover and simmer gently, stirring occasionally, until the lentils are very tender and beginning to break down, 20–25 minutes. Skim and discard any foam that rises to the surface. Remove and discard the bay leaf.
- 5
Blend to desired texture
If you prefer a smoother soup, use an immersion blender to purée the soup directly in the pot until it reaches your desired consistency. Alternatively, let the soup cool slightly and blend in batches in a countertop blender—be careful with hot liquids. If the soup is too thick, thin with up to 1 cup additional hot water or broth until you reach the desired soupiness.
- 6
Season
Taste and add salt as needed (the recipe calls for about 1.5 tsp as a starting point). Adjust black pepper and seasoning. Keep warm on very low heat while you prepare the tadka.
Tempering (Tadka)
- 7
- 8
Temper the spices
Add the mustard seeds to the hot oil and cover briefly (they will start to pop). Once the popping slows, add the cumin seeds, whole dried red chili, and curry leaves (if using). Fry for 20–30 seconds until the cumin is fragrant and the chili darkens slightly. Sprinkle in the asafoetida and red chili powder, stir for 10–15 seconds to release aroma—be careful not to burn the spices.
- 9
Finish tadka
Immediately remove the tadka from heat and carefully pour it over the hot lentil soup. Stir once to distribute the flavored oil throughout the soup.
Garnish & Finish
- 10
Brighten and serve
Stir in 2 tablespoons lemon juice and about half of the chopped cilantro into the soup. Taste and adjust lemon, salt, or pepper as needed.
- 11
Optional creamy finish and garnish
If using, drizzle or swirl 1/2 cup plain yogurt or coconut milk into individual bowls for richness. Sprinkle remaining chopped cilantro on top. Serve the daal soup hot with additional lemon wedges on the side.
