Dal Soup is warm, comforting, and full of nutrients- a dish that provides excellent nutrition for the body and the soul. A medicinal concoction made from lentils, spices, and herbs, this is just the kind of soup that can do that good to your meal of the day. The base of the soup is made from yellow or red lentils, cooked to the perfect soft and creamy stage, then mildly simmered with a contrasting mix of spices that gives the soup a fantastic depth of flavour. Added with a tadka, or tempering, to intensify the taste is ghee or oil sizzling with garlicky and oniony mouths and sharp mustard seeds that finish fragrantly scented. Simple yet nourishing, it can also be fully customised; vegetables such as carrots, spinach, or tomatoes add so much more richness and nutrition. Whether served alone or with rice or naan, Dal Soup makes for a healthy, light meal that is satisfying and nice at the same time. It is also the best way to boost your consumption of plant-based protein. Easy to prepare and full of flavour, this Dal Soup recipe is the comfort and warmth in every spoon. Try it today for an experience of taste and wholesomeness, purveyed right to you!

• 200 gms masoor dal
• 2 tbsp cooking oil
• 1 tsp cumin seeds
• 1 onion
• 1 tsp ginger garlic paste
• 2 tomato
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• Lemon
• Salt
• Coriander

• This recipe of dal soup is the ultimate cosy, nourishing meal, full of comforting flavours and perfect for any day you need something warm and satisfying. Start by washing 200 gms of masoor dal (red lentils) thoroughly under running water until it's clear, which helps remove any impurities and gives the dal soup a cleaner taste.
• Soak the dal for 30 minutes, letting it soften a bit and cutting down on cooking time.
• Once it's soaked, drain the dal and set it aside while you heat two tablespoons of oil or ghee in a pressure cooker.
• Add a teaspoon of cumin seeds to the hot oil and let them crackle, infusing the oil with that earthy, warm flavour essential to this dal soup recipe.
• Add one finely chopped onion and saut it until it turns golden brown, stirring often to keep it from sticking or burning.
• Next, add a teaspoon of ginger-garlic paste and saut for about a minute until the raw smell disappears, which brings an excellent depth to the recipe of dal soup.
• Throw in two chopped tomatoes and cook until they're soft and mushy, breaking down into a flavourful base.
• Now it's time for the spices—add half a teaspoon of turmeric powder for colour and warmth, a teaspoon of red chilli powder for a little kick, and a teaspoon of coriander powder to bring a subtle, aromatic layer.
• Stir the spices well and let them cook for about two minutes to release their full flavour, blending with the tomatoes and onions.
• Once the masala base is ready, add the drained dal to the pressure cooker and stir it into the spices, making sure every bit of dal is coated with the flavours.
• Pour in one litre of water and season with salt to taste, adjusting to your preference.
• Close the pressure cooker lid and cook on medium heat for three to four whistles.
• When the whistles are done, let the pressure release naturally—this keeps the texture nice and creamy.
• Open the lid and check the consistency of the dal soup; if it's too thick, add a little more water and let it simmer for a few minutes to reach that perfect, comforting soup texture.
• To finish off this dal soup recipe, garnish with freshly chopped coriander leaves for a burst of colour and freshness and a squeeze of lemon juice to balance the spices with a touch of tang.
• Serve this dal soup hot, with a side of rice or roti.