Dal soup

  • Preparation Time5 mins
  • Cooking Time35 mins
  • Serves4
  • DifficultyEasy

For the dal soup

2 tbsp grapeseed oil
10g chopped garlic
1 tbsp cumin seeds
1 tsp turmeric
1 tbsp garam masala, recipe follows
Pinch salt
150g chopped tomatoes
150g brown lentils
1.5L water
Coriander sprigs, for garnish

For the garam masala

50g cumin seeds
50g coriander seeds
1 tbsp brown mustard seeds
1 tbsp black peppercorns
3 cinnamon sticks
2 bay leaves
2 large dried red chilli peppers
4 to 5 cloves
2 black cardamom pods
30g dried curry leaves
For the dal soup:
1) Heat the oil in a skillet over a medium-high heat until it begins to get hot. Add garlic and spices and cook for 20 seconds. Add the tomatoes, lentils and water, cover and bring to a boil.

2) Turn the heat to low and simmer until the lentils are tender, about 25 to 30 mins. Serve in a bowl and garnish with fresh coriander sprigs.

For the garam masala:
1) Preheat the oven to 160°C / gas mark 3. Combine everything on a baking sheet and toast in oven for 15 minutes.

2) Grind to a powder in a mortar and pestle or with an electric spice grinder. Store in an airtight container for up to three months.

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