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

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.

55 minEasyServes 4230 cal/serving

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

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.

Questions

Can I make Dal Tadka Soup dairy-free?

Yes. The dairy in this entry 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.

How long does Dal Tadka Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Dal Tadka Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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