Spiced Indian Lentil Soup with Rice (Dal Fry) is a practical kitchen recipe from Kiyaan Singh's ctrlshifteat kitchen, formatted for clear prep, cooking, and serving.
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.