Dal Tadka Soup

Name: Dal Tadka Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup yellow split lentils (chana dal or moong dal), rinsed; 4 cups water; 2 cups vegetable broth; 1/2 tsp ground turmeric; 1 tsp kosher salt; 1 ripe tomato, chopped; 2 tbsp unsalted butter; 1 tsp cumin seeds; 4 garlic cloves, thinly sliced; 2 dried red chili (whole); 1/2 tsp garam masala; 2 tsp fresh lemon juice; 1/4 cup fresh cilantro, chopped

55 minEasyServes 4230 cal/serving

IndianSoupStovetopVegetarianStandardHigh FiberGluten-FreeNut-FreeEgg-FreeShellfish-FreeAlcohol-Free

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Ingredients

1 cup yellow split lentils (chana dal or moong dal), rinsed
4 cups water
2 cups vegetable broth
1/2 tsp ground turmeric
1 tsp kosher salt
1 ripe tomato, chopped
2 tbsp unsalted butter
1 tsp cumin seeds
4 garlic cloves, thinly sliced
2 dried red chili (whole)
1/2 tsp garam masala
2 tsp fresh lemon juice
1/4 cup fresh cilantro, chopped

Instructions

1

Rinse 1 cup yellow split lentils (chana dal or moong dal) under cold water. Combine with 4 cups water, 2 cups vegetable broth, 1/2 tsp ground turmeric, and 1 tsp kosher salt in a medium pot.
2

Bring to a boil over high heat and skim any foam. Reduce heat to medium-low, partially cover, and simmer for 20-25 minutes until the lentils are completely soft and beginning to fall apart.
3

Add 1 chopped ripe tomato and continue simmering for 5 minutes. Stir vigorously to break down the lentils into a smooth, thick soup. Add a splash of water if too thick.
4

Make the tadka: melt 2 tbsp unsalted butter in a small skillet over medium-high heat. Add 1 tsp cumin seeds and sizzle for 30 seconds. Add 4 thinly sliced garlic cloves and 2 dried red chili (whole); fry for 1-2 minutes until garlic is golden. Stir in 1/2 tsp garam masala and remove from heat.
5

Pour the hot tadka directly over the dal and stir to combine.
6

Finish with 2 tsp fresh lemon juice, adjust salt. Garnish with 1/4 cup chopped fresh cilantro and serve with rice or naan.

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Questions

What is Dal Tadka Soup?

A soul-warming Indian lentil soup of yellow split lentils simmered until creamy, then finished with a sizzling tadka of cumin, garlic, and chili tempered in butter. Comforting and endlessly satisfying. This reference files it under Indian soup: made on the stovetop, rated easy and about 55 minutes start to finish.

What should Dal Tadka Soup look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until garlic is golden.

What can I use instead of garam masala in Dal Tadka Soup?

The entry for Dal Tadka Soup calls for 1/2 tsp garam masala. In its place: Mix two parts each of ground cumin and coriander with one part each of black pepper, cinnamon and cardamom. Curry powder is a different blend but works in a pinch.

How hot is Dal Tadka Soup?

Moderately. The heat in Dal Tadka Soup comes from 2 dried red chili (whole). For a milder plate, remove the seeds and ribs from the dried chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Dal Tadka Soup dairy-free?

Yes. The dairy in Dal Tadka Soup is 2 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Is Dal Tadka Soup vegan?

No, though it is vegetarian. What keeps it from vegan is 2 tbsp unsalted butter. For fully plant-based entries, see the vegan soup collection.

How many calories are in Dal Tadka Soup?

One serving (the recipe makes 4) is about 230 calories, with 12 g protein, 28 g carbohydrate and 4 g fat, plus 6 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

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