Daal is a classic and versatile Indian dish that is loved by many and can be made in a variety of ways depending on what part of India you’re from, how you learned to make it, and what you're in the mood for. This comforting one-pot dish is easy to make and flavorful, and it always brings back childhood memories. It's our family's go-to when craving a thick and flavorful lentil soup, and it's a staple in Indian culture. 

This recipe uses Masoor (Red Lentils) or Moong Daal, but you can use any lentils you prefer. The lentils are packed with protein, providing energy, and the turmeric, ginger, cumin, and many other spices in our Everyday Spice Mix have many health benefits to strengthen your immunity.

Serve the dhal alone as a soup or with basmati rice, naan, or roti. You can also add some spinach during the last step for additional veggies or 1/2 can of coconut milk for a creamier lentil soup.

• 1 cup Masoor (Red Lentils) or Moong Daal
• 3 cups water or 2 cups vegetable broth + 1 cup water
• 1 tbsp oil or ghee
• 2 tsp cumin seeds
• 1 medium yellow onion, diced
• 6 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 serrano chili, minced (remove seeds if you don't like spice)
• 1 can diced tomatoes or 2 cups chopped fresh roma tomatoes
• 1/2 cup cilantro, chopped
• Salt and pepper, to taste
• 4 tbsp Everyday Spice Mix (adjust based on your taste)

 

• Rinse the lentils in cold water until the water runs clear. Drain well.
• In a large pot or deep pan, heat the oil or ghee over medium heat. Add the cumin seeds and sauté for 1 minute.
• Add the chopped onion and cook for 5 minutes, stirring frequently.
• Add the minced garlic, serrano chili, and minced ginger, and cook for 1 minute.
• Add the diced tomatoes (and their juices) and Everyday Spice Mix to the pan and mix well.
• Add the washed and drained lentils and water/vegetable broth to the pan, until the lentils are covered. Add salt and pepper to taste.
• Stir well and turn the heat to high. Bring to a boil, then lower the heat to medium-low, cover with a lid, and cook for 30 minutes, until the lentils are cooked and soft. Stir occasionally. (If you have more than 30 min, let simmer for 1 hour for max flavor.)
• When the lentils are cooked, make the tarka garnish by heating up a small saucepan or tadka and add ghee or neutral oil and cumin seeds. Let them sizzle in the oil for about 2 minutes, then immediately pour onto the dal.
• Squeeze the juice of 1 lemon, add salt, pepper, and more Everyday Spice Mix to taste, and chopped cilantro.
• Serve hot with basmati rice, naan, or roti.

TIPS:

• You can add 1/2 a can of coconut milk if you want a creamier lentil soup.
• You can use any lentils you prefer.
• Stir in spinach during the last step until wilted for additional veggies.
• Once the lentils are cooked, you can use an immersion blender or a potato masher to mash the lentils to a smooth and more liquid consistency.
• Use an electric pressure cooker like an Instant Pot: 
• Rinse and drain lentils. Pour lentils in the Instant Pot with salt, pepper, 1 tbsp Everyday Spice Mix, and 3 cups water.
• Close the vent and cook on high pressure for 25 minutes.
• Once done, stir to determine if the dal is your desired texture. If you want it softer, pour in 1 cup of water and cook on high pressure for another 5-10 minutes.
• Keep lid closed and on the warming setting until you are ready to eat. Then, add in sautéed veggies from the above steps and the tarka garnish.