Warm, richly spiced, and built for a satisfying meal, dal soup recipe | dahl soup | lentil soup recipe | daal soup is a vegetarian north indian soup made with masoor dal, moong dal, and toor dal in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 20 minutes
- Total time: 25 minutes
- Yield: 3 Servings
- Category: Soup
- Cuisine: north indian
Ingredients
- 3 tbsp masoor dal
- 3 tbsp moong dal
- 2 tbsp toor dal
- 1 inch ginger
- 2 clove garlic
- 1 tomato (chopped)
- 1 carrot (chopped)
- ¼ tsp turmeric
- ½ tsp salt
- 2 cup water
- ½ tsp pepper powder
- 1½ cup water (adjust consistency)
- 2 tbsp coriander (finely chopped)
Method
- firstly, in a bowl take 3 tbsp masoor dal, 3 tbsp moong dal and 2 tbsp toor dal.
- rinse well and soak for 30 minutes.
- now transfer the soaked dal to a pressure cooker.
- add 1 inch ginger, 2 clove garlic, ¼ tsp turmeric, ½ tsp salt and 2 cup water.
- cover and pressure cook for 2 whistles on medium flame.
- once the pressure releases, cool completely and transfer to the blender.
- blend to smooth paste.
- take the veggie dal paste to a large kadai.
- add ½ tsp pepper powder and 1½ cup water. adjusting consistency as required.
- mix well and simmer for 5 minutes or until the flavours are well absorbed.
- finally, add 2 tbsp coriander and dal soup is ready to serve.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
