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.
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
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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.
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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.
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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.
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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.
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5
Pour the hot tadka directly over the dal and stir to combine.
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6
Finish with 2 tsp fresh lemon juice, adjust salt. Garnish with 1/4 cup chopped fresh cilantro and serve with rice or naan.