FOOD AND TRAVEL

Monday, March 10, 2014

Tadka Dal - Everyday Indian Lentil Soup





India and dal are synonymous to each other. One can't be in India if they haven't had some version of dal, whichever part of the country they may be in. It's not like we talk lengths about it or how it should be made. For most cooks can blindly make dal, a little bit of this and that lentil, a few spices from the masala dabba (a spice box used by Indians to keep day to day spices), a trusty pressure cooker and a pot full of dal is always simmering away.


As much as dal is a necessity, so are the condiments served with it. Achar (pickle, usually lemon or mango), kachumbar (an onion salad) and if it wasn't enough some papadam (wafer-thin lentil crisps) to crunch on are always stationed close to a bowl of dal. While roti is fine, fragrant white grain rice is the lustrous companion one craves. Slurping through the dal coated rice is truly what composes comfort food for most Indians. In my family, it is a twice a week affair, but many vegetarians will tell you that they have some form of dal everyday along side a vegetable preparation. 
It was not until we travelled to Turkey four years back that I fully embraced it as a soup, to be sipped with a deep spoon, without any condiments, piping hot with a crusty sourdough bread instead of a roti. What makes Indian dal stand out from an otherwise bland puree of lentils is the tadka, a technique of adding spices and flavour to the hot oil  that's mixed into the puree to give a distinct flavour. 


This is my everyday dal, one I make without any measurement or thought. Everyone's everyday dal will be slightly different. A different lentil mix, a different tadka, a different thickness but in my observation, their favourite will always be the one they grew up with. For instance, the one I grew up with never had red chillies or red chilly powder, the heat would only come from fresh green chillies, with tons of cilantro forming a pale green hue in an otherwise mustard coloured soup.


Everyday Tadka Dal - Indian Lentil Soup
Serves 6

Dal usually refers to the pulses or lentils that are split so in essence soupy dal is made with split variety. When whole lentils are used, the preparation is usually on the drier side, more like a curry. This of course is just a general outline. 

Whole red chillies can be added to the tempering for a spicier version. Also, mustard seeds, onions, cherry tomatoes etc can be added in the tempering. Whether enjoyed as soup or a meal with some carbs, the only condiment that shouldn't be missed is several wedges of lemon.

Ingredients

1/2 cup masoor dal (split red lentils) 
1/2 cup moong dal or tuvar dal (split pigeon pea)
5 cups water or vegetable stock
1 red onion, finely chopped
2 large tomatoes, finely chopped
2-3 green chillies, or adjust to preference, chopped or split into two
1 tbsp ginger garlic paste
1/4 tsp turmeric powder
2 tsp coriander powder
1 tsp cumin powder

For tempering

4 tbsp oil or ghee
10-12 curry leaves
2 cloves garlic, sliced
1 tsp cumin seeds
1/2 tbsp ginger paste

1/2 cup coriander leaves, chopped
1 tbsp lemon juice

Method

Pressure cook all the ingredients (except for tempering) for 15 minutes until the lentils are completely cooked and mashes. Alternatively cook them in a heavy bottom sauce pan which might take about 30-40 minutes.

Whisk the mash and add more or less water depending on the consistency required. 

Heat ghee in a small saucepan and add curry leaves, once they crisp add cumin seeds, ginger paste and sliced garlic. Once the garlic brown add the oil to the dal mixture. 

Add chopped coriander leaves and lemon juice. Serve hot.

SHARE:

30 comments

  1. A beautiful soup! Wholesome and flavorful.

    Cheers,

    Rosa

    ReplyDelete
  2. I am loving this post, the recipe looks absolutely delcious and you have created some really gorgeous lighting. best Anne Marie

    ReplyDelete
  3. .... love Dal, you know that! This one looks almost exactly like the one in my favourite Indian place. They have black beans in it, I don't know what it is and I probably won't find it here. Even finding red lentils is a big task, and then I'm not even starting on the curry leaves. I really need to visit the spice shop in London! I am definitely going to cook this! Yum!

    ReplyDelete
    Replies
    1. Ah I thought about you while writing this post Regula! I suppose if the one you had at the restaurant had black beans it could be urad dal which has an ivory colour or it could be dal makhani which is made with a mix of dark coloured dals. Curry leaves are optional but so good! xx

      Delete
  4. I am a dal-aholic and eat it a number of times each week. I have a range I cook and am always looking for new versions. Yours looks delicious, although I do not have a pressure cooker, instead simply cooking mine in the pan on the stove. Will give your recipe a go. Best Torie

    ReplyDelete
  5. I adore dal, but have never tried a dal soup. This looks truly divine Kulsum. And I love the gorgeous lighting in your images.

    ReplyDelete
    Replies
    1. Thank you Jennifer. Yes, it is amazing as a soup and served like that in most Indian restaurants these days.

      Delete
  6. Absolutely lovely and sounds fantastic. The funny thing is I was just looking at my lentils only 10 minutes ago wondering what to make with them today. Thank you! and your photos are mouth watering!

    ReplyDelete
    Replies
    1. Thanks Gail. Let me know how it goes if you try it. x

      Delete
  7. Oh!!! I could dig into that dal right now!!! Just loved those cute bowls Kulsum :)

    ReplyDelete
  8. 1st amazing pictures
    2nd superb write up
    3rd love ur blog
    4th i have a blog crush on u now :)

    ReplyDelete
    Replies
    1. Such a sweet comment Shweta! Thank you so much.

      Delete
  9. I hear you on dal and chawal as comfort food.. except I would also add a dollop of homemade ghee to make it truly comfort food! ~ sarvani

    ReplyDelete
    Replies
    1. there is ghee in the tempering :) but yes an extra dollop of pure desi ghee is blissful.

      Delete
  10. daal is always so comforting!! and i love those bowls.

    ReplyDelete
  11. This dal sounds so good! Super comforting and homey and hearty and spicy all at once. :) I love it!

    ReplyDelete
  12. So amazing! Tadka Dal is one of our favourites and made almost every other day, not with that extra papmering of Desi Ghee of course!

    ReplyDelete
  13. Oh I am making this, love everything about it,

    ReplyDelete
  14. I make a very similar soup but the tadka is different. I'll surely try your tadka...
    looks delicious.

    ReplyDelete
  15. Just made your version & my youngest gave it a big thumbs up. Def going to be a regular dish in our household. Thanks

    ReplyDelete
    Replies
    1. Yasmin-I'm so happy to know specially because your younger one liked it! Thanks for the feedback.

      Delete
  16. What a beautifully vibrant soup and I love those pretty bowls you've served them in!

    ReplyDelete
  17. Not sure if my previous comment got through...Thank you for this wonderful recipe. We all (especially my 3 year old) absolutely love this soup. It is a once a week must nowadays :-)

    ReplyDelete
  18. I am new to trying out new recipes so please tell me what is garlic paste and ginger paste and what is ghee. The recipe looks good.

    ReplyDelete
  19. On the stove right now, and the house smells wonderful.

    ReplyDelete
  20. Made this recipe exactly and it is wonderful. I'm glad I went the extra mile to go my local Indian grocery to find curry leaves. I've never cooked with them before and I feel it's what makes this dal taste so good. Thanks so much for this recipe!

    ReplyDelete

Blog Design Created by pipdig