दाल तड़का Tarka Dal Red Lentil Soup

A dal soup is the most basic and common of all Indian dishes. The soup suggested here is a little spicier than what you usually find in India.

  • 2 dl [1 scant cup] of masoor dal (Indian red lentils; red lentils from any grocery store is a good substitute)
  • 5 dl [2 cups] of water
  • 3-5 carrots, finely chopped
  • About the same amount of broccoli, finely chopped
  • A little oil for frying (not olive oil; Indian ghee - clarified butter - is best). Or make the soup without oil.

    Spices

  • 2 tsp (teaspoons) of cumin seeds [spiskummin]
  • 3 tsp of coriander seeds
  • ½ - 1 tsp of hot (red) chili
  • 1 tsp of turmeric [gurkmeja curcuma]
  • Salt to taste (about 1 tsp)
  • 3 Tsp (tablespoons) of fresh coriander leaves [cilantro]
  • Several Tsp of fresh lemon juice

    Bring the lentils and the water to boil in a pot. Often - and always if the masoor dal comes from India - a foam is formed when the the soup has cooked for a while. Remove most of this. Let cook for 15-20 minutes; then mash the lentils with an immersion blender.

    Traditional - tarka - method: Meanwhile, heat the oil in a small pan. Grind the cumin and coriander. Add them and the hot chili to the pan and let fry for a few minutes. Then add to the pot.

    Without oil - my preferred method: Put the cumin seeds directly into the soup. Grind the coriander seeds, mash the dry chili and add everything directly into the soup.

    Add the carrots and broccoli, salt, turmeric and fresh lemon juice into the pot. Let cook for another 20-30 minutes. Taste for salt and lemon and add more if needed (the soup should be a little bit sour). You will probably need to add more water during the cooking process.

    Add the fresh coriander at last.

    Variations
    1) Substitute the cumin with 1 tsp black cumin seeds instead.
    2a) Substitute the cumin with 1 tsp of fenugreek seeds, which needs to be ground or at least made into smaller pieces.
    2b) Also substitute the lemon with about 1-2 dl (½-1 cup) of yoghurt.

    Using fenugreek and yoghurt instead of cumin and lemon juice is particularly tasty!

    Note: Black cumin seeds and fenugreek can be found in Indian grocery stores.

    28.10.2007 English only Swedish only French only