Crisp at the edges and tender through the middle, Spiced Indian Lentil Soup with Rice (Dal Fry) is a vegan, vegetarian recipe made with sunflower oil, black mustard seeds, and cumin seeds. 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: Not specified
- Cook time: Not specified
- Total time: Not specified
- Yield: 4
- Category: Recipes
- Cuisine: Kitchen notes
Ingredients
Lentil Soup:
- 2 teaspoons sunflower oil
- 1/2 teaspoon black mustard seeds
- 1/2 teaspoon cumin seeds
- Generous pinch of asafetida (use a gluten-free option as needed)
- 1 cup white onion
- 1- inch fresh ginger, peeled and finely chopped
- 5 garlic cloves (finely chopped)
- 1 hot green chile (such as serrano, finely chopped)
- 3/4 teaspoon salt (divided, or more to taste)
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (or more to taste (optional))
- 2 medium tomatoes (finely chopped (about 11/2 cup))
- 1 teaspoon freshly squeezed lemon juice (or more to taste)
- 1 1/4 cups water
- 1/3 cup dried split red lentils (masoor dal)
- 1/3 cup yellow mung dal
- 1/3 cup fresh cilantro
Rice:
- 1 cup white basmati rice
- 1 1/4 cups water
- 1/8 teaspoon salt
Method
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.
