By Ujjainee Roy
September 29, 2024
Dal soup is a wholesome, warming dish that's ideal for the flu season, providing a comforting way to stay nourished. This light yet protein-rich soup is made from lentils (dal) simmered with aromatic spices, making it both flavorful and nutritious. It's easy on the stomach and loaded with vitamins, minerals, and antioxidants, making it an excellent choice for when you're feeling under the weather. Here's a recipe to help you prepare this soothing soup.
– 1/2 cup yellow moong dal (split yellow lentils) – 4 cups water – 1 small onion, finely chopped – 1 tomato, finely chopped – 1 green chili, slit (optional) – 1/2 tsp turmeric powder – 1/2 tsp cumin seeds – 1/2 tsp grated ginger – 2 cloves garlic, minced – A pinch of asafoetida (hing) – 1 tsp ghee or olive oil (for a vegan option)
Wash the moong dal thoroughly under running water until the water runs clear. In a pot, combine the dal and 4 cups of water. Add turmeric powder and bring it to a boil. Reduce the heat, cover, and let it simmer for 20-25 minutes or until the dal is soft and fully cooked.
In a separate pan, heat the ghee or olive oil over medium heat. Add cumin seeds and let them splutter. Add the chopped onion, garlic, and ginger, and sauté until the onion becomes translucent. Add the chopped tomato and green chili to the pan, cooking until the tomatoes turn soft.
Pour this tempering mixture into the cooked dal. Stir well, adding salt to taste. Let the soup simmer for another 5-10 minutes for the flavors to meld together.
Garnish with freshly chopped coriander leaves and a squeeze of lemon juice. Serve hot, paired with a slice of whole grain bread or on its own for a nourishing, flu-busting meal.