Indian Red Lentil Soup
Hearty, cozy, meatless. This Indian red lentil soup, also known as Bombay Dal Soup, is made with warming spices that are commonly found in Indian cooking for a perfect meal on a cold day.
For the Soup:
- 1 tbsp Oil
- 1 cup Red Lentils Masoor Dal
- 1 Medium Onion finely chopped
- 2 Medium Tomatoes chopped
- 2 Garlic Cloves crushed
- 1/2 tsp chili powder
- 1/2 tsp Ground Cumin
- 1/2 tsp Ground Coriander
- To taste Salt Pepper
- 2 tbsp lemon juice
For the Topping:
- 2 tsp Oil
- 1 tsp chana dal
- 1 tsp urad dal
- 1/2 tsp Crushed Pepper Flakes optional
- 2 ~3 cups Baby Spinach
- To taste salt
Heat the oil in a pressure cooker. Add onions and garlic and cook till the onions turn translucent.
Next add the tomatoes, chili powder, ground cumin, ground coriander, salt and pepper. Cook till the tomatoes are mushy.
Add lentils and 21/2~3cups of water. Close the lid and cook for 2~3 whistles. Let the pressure come down naturally.
Open the lid and whisk the lentils until smooth. If the soup looks too thick, add some water and simmer until heated through.
Taste and adjust the seasoning. Stir in the lemon juice.
Make the Topping:
Heat oil in a small pan, add the chana dal, urad dal and crushed red pepper flakes. Cook till the dal turns golden. Add the spinach and cook until just wilted, about 3~4 minutes.
Serve the soup warm topped with the spinach and Enjoy!!