Dal Soup [0000833]

Ingredients:

1 cup split red lentils (masoor dal), rinsed and drained
4 cups water
2 tablespoons ghee or vegetable oil
1 teaspoon cumin seeds
1 onion, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
1 tomato, chopped
1 teaspoon ground turmeric
Salt, to taste
Fresh cilantro leaves, for garnish

Instructions:

In a large pot, combine the rinsed red lentils and 4 cups of water. Bring it to a boil, then reduce the heat to a simmer. Skim off any foam that forms on the surface.

Cook the lentils for about 15-20 minutes, or until they are tender and start to break down. Stir occasionally to prevent sticking. If the soup becomes too thick, add more water as needed.

In a separate pan, heat the ghee or vegetable oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

Add the finely chopped onion to the pan and sauté until it becomes translucent, about 2-3 minutes.

Stir in the minced garlic and grated ginger, and cook for another minute until they release their aroma.

Add the chopped tomato and ground turmeric to the pan. Cook for about 5 minutes until the tomato softens and breaks down.

Transfer the cooked tomato mixture to the pot with the simmering lentils. Stir well to combine.

Season the soup with salt to taste and continue to simmer for an additional 5-10 minutes to allow the flavors to meld together.

Once the Indian Dal Soup is ready, remove it from heat.

Garnish the soup with fresh cilantro leaves for added flavor and freshness.

Serve your delicious and gluten-free Indian Dal Soup as a comforting and nutritious meal. Enjoy the rich flavors of this classic Indian dish!