Dal Soup

Dal Soup

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

I was trying to match the soup of our favorite Indian restaurant, with a few additions of my own. It came out great -- better even than the restaurant's soup. It is smooth, rich, and savory.


3 cloves Garlic; Minced or Crushed
1 inch Ginger; Grated
1 cup Masoor Dal (Red Lentils)
1/2 cup Chana Dal (Split Yellow Lentils)
1 tsp Salt
1 tsp Turmeric
Pepper; Ground
1.5 quart Chicken Stock
1-3 Jalapenos or other chile pepper
1/2 Onion (Large); Rough Chopped
3 Potatoes; 1/4-1/2 inch dice
3 Carrots; 1/4-1/2 inch dice
1 tbsp Cumin Seed
1 tsp Nigella Seed (Kalonji)
2 tbsp Oil
1 bunch Spinach; cut in strips
Chicken Breast (optional)
Rice (optional)

Original recipe makes 12 Servings



Put all ingredients up to the onion into a large soup pot and bring to a boil. Once lightly boiling, reduce to a simmer and cover. Cook until the dal breaks easily, 20-30 minutes.

While that is boiling, boil the carrots and potatoes in a separate pot. Watch closely -- boil until the potato and carrots begin to get tender, but still have a little bite. Drain them, reserving the liquid, and set aside.

Add the potato-carrot water to the boiling dal mixture to keep the right consistency. I used about 1 cup.

Once the dal is ready, use an immersion blender or countertop blender to puree.

In a small skillet, heat the oil until very hot but not smoking. Add the spices and stir until the cumin seeds begin to darken -- less than 1 minute.

Add the oil-spice mixture, reserved potatoes and carrots, and spinach, cook for 2-3 more miniutes and serve.

Optionally, grill a chicken breast and dice into 1/2 in cubes, and place with rice in the bowls before ladling in the soup.

Garnish with cilantro.

Verified by gailwhitman
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Calories Per Serving: 253 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I posted this recipe.
Kenclark 4y ago

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