Blended Masoor Dal Soup: A Hearty, Healthy Comfort

Masoor dal soup is a fragrant, flavourful, and healthy dish that can be made in under 30 minutes. The soup is made with red lentils, which are a staple in India, particularly for those who follow a vegetarian diet. The lentils are nutritious, providing protein, fibre, vitamins, and minerals. The soup is often seasoned with a variety of spices, including asafoetida, cumin, and chilli. The dish can be served as a standalone meal with naan, or as a side dish.

How to make masoor dal soup in an Instant Pot

Ingredients

• 3/4 cup lentils (brown or green)
• 3/4 tsp cumin seeds
• 1 tsp black mustard seeds
• A generous pinch of asafoetida (optional)
• 4 cloves of garlic, finely chopped
• 1 inch of ginger, finely chopped
• 1-2 hot green chillies, finely chopped
• 3/4 cup onion, finely chopped
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1 tsp coriander powder
• 1/4 to 1/2 tsp cayenne, or add later to preference
• 1 large tomato, chopped small
• 3/4 to 1 tsp salt, or to preference
• Cilantro for garnish
• Oil
• Water

Instructions

• Sort through the lentils for any debris or stones. Rinse the lentils until the water becomes clear. Soak the lentils for at least 30 minutes.
• In a pressure cooker or Instant Pot, heat oil over medium heat. Add the mustard seeds and cumin seeds. Fry until the mustard seeds begin to pop, about 1-2 minutes.
• Add the asafoetida and mix. Then, add the garlic, ginger, chillies, and onions. Cook for about a minute.
• Add a pinch of salt and mix. Reduce the heat to low-medium and continue cooking until the onions and garlic are golden brown. Stir occasionally.
• Add in the ground spices (turmeric, garam masala, coriander powder, and cayenne) and mix well.
• Add the tomatoes and a splash of water. Cover and cook over medium heat until the tomatoes are saucy, about 6-7 minutes.
• Drain the soaked lentils and add them to the pot, along with water and salt. Mix well.
• Close the lid of the Instant Pot and cook at high pressure for 12-13 minutes. This will result in mushy lentils.
• For a thicker consistency, you can blend the cooked lentils.
• Garnish with cilantro and serve hot.

How to make masoor dal soup on a stovetop

Ingredients

• 1 cup masoor dal (red split lentils)
• 3 1/4 cups water (for stovetop), 1 1/2 cups for Instant Pot
• 1/4 cup neutral oil, such as grapeseed oil
• 1 small to medium (~150-200 g) yellow onion, finely chopped
• 4-5 garlic cloves, crushed
• 1/2 inch piece ginger, crushed
• 2 small (~170 g) tomatoes (I use Roma or Vine), finely chopped
• 1 small green chili (such as Thai or Serrano), chopped or sliced lengthwise (chopped for more heat, sliced for less)
• 1 tsp coriander powder
• 1/4-1/2 tsp red chili powder or cayenne, or more to taste
• 1/2 tsp turmeric powder
• 1 1/8 tsp sea salt or table salt
• 1 tbsp ghee or butter, omit for vegan dal
• 1 tsp kasuri methi or dry fenugreek leaves, optional
• 1 tsp freshly squeezed lemon juice
• 1-2 tbsp chopped cilantro
• 1/4 tsp garam masala, optional

Instructions

• Place lentils in a small-medium bowl and fill with water. Use your hand to swirl the dal around until the water becomes murky. Tip the bowl to take out the excess water and repeat until the water runs clear. Remove any debris and strain the excess water.
• In a medium pot, add dal along with 3 1/4 cups (~769 ml) of water. Bring this to a boil over medium-high/high heat. Once it comes to a boil, reduce the heat to low-medium so that it simmers. Use a slotted spoon to remove any white scum that rises to the top of the pan. Cover with the lid ajar. Cook, stirring occasionally, for 30 minutes (See Note 1), until the dal has no bite to it and can easily be mashed. Top with 1/4 cup water if you feel the dal is getting too thick. Turn off the heat.
• For the Tarka (or Tempering): In a separate large pan, heat oil over medium-high heat. Once hot, add the cumin seeds and sauté for about 15 seconds. Add the onions and sauté until slightly golden, about 7 minutes (See Note 2). Add the garlic and ginger and continue to sauté until the raw smell disappears (~30 seconds). Add the tomatoes, green chili pepper, and spice powders (cumin, coriander, red chili, turmeric) and salt. Cook until soft and you see the oil leaving the sides, about 3 minutes.
• Stir the cooked dal into the tarka. Add 1 cup water (more or less), depending on how thick the dal got while cooking and how runny you like the consistency. Mix to combine.
• Bring the dal to a simmer. Allow the dal to reduce and the flavors to meld for about 5 minutes, or until you achieve the desired consistency. Taste and adjust salt, if needed.
• Add in the ghee or butter. If using fenugreek leaves, crush them between your hands and sprinkle into the dal. Turn off the heat. Add lemon juice, chopped cilantro, and garam masala, if using. Give it a stir.
• Serve dal hot with rice, roti, naan or anything else your heart desires. I like to serve it with a mix of chopped onions, carrots, and cucumber on the side.

How to make masoor dal soup without oil or butter

Ingredients:

• 3/4 cup lentils
• 3/4 tsp cumin seeds
• 1 tsp black mustard seeds
• A generous pinch of asafoetida (optional)
• 4 cloves of garlic, finely chopped
• 1 inch ginger, finely chopped
• 1-2 hot green chillies, finely chopped
• 3/4 cup onion, finely chopped
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1 tsp coriander powder
• 1/4 to 1/2 tsp cayenne, or add to preference
• 1 large tomato, chopped small
• 3/4 to 1 tsp salt, or to preference
• Cilantro for garnish

Instructions:

• In a bowl, take 3 tbsp masoor dal, 3 tbsp moong dal, and 2 tbsp toor dal. Rinse well and soak for 30 minutes.
• Transfer the soaked dal to a pressure cooker. Add 1 inch ginger, 2 cloves garlic, 1/4 tsp turmeric, 1/2 tsp salt, and 2 cups water.
• Pressure cook for 2 whistles on medium flame. Once the pressure releases, cool and transfer to a blender. Blend until smooth.
• Transfer the veggie dal paste to a large pan. Add 1/2 tsp pepper powder and 1 1/2 cups water. Mix well and simmer for 5 minutes or until the flavours are well absorbed.
• Finally, add 2 tbsps coriander and the masoor dal soup is ready to serve.

Note: This recipe does not include the Tarka, which is an Indian cooking technique where spices are fried in hot oil to release their flavour and add texture to the dish. If you would like to include this, heat oil in a skillet over medium heat and add sliced garlic, green chillies, red whole chillies, and cumin seeds. Fry until the cumin seeds crack, then pour over the dal.

How to store and reheat masoor dal soup

Masoor dal soup is a delicious and nutritious dish that can be enjoyed as a meal or appetizer. Here are some tips to ensure your soup stays fresh and tasty:

When it comes to storing your freshly made masoor dal soup, it's important to let it cool down before transferring it to airtight containers. This step is crucial to prevent the growth of bacteria, which thrives in warm environments. Place the soup in shallow containers and leave it uncovered until it reaches room temperature. This cooling process should take around an hour. Once it's cooled, seal the containers tightly to prevent air exposure, which can dry out the soup and affect its flavor.

For short-term storage, you can keep the soup in the refrigerator. It will stay fresh for about 3 to 4 days. Place the containers in the fridge, making sure they are labeled and dated, and store them in a designated soup section, if possible, for easy access. This method is ideal if you plan to consume the soup within a few days, as it ensures the soup's flavor and texture remain intact.

If you want to keep the soup for a more extended period, consider freezing it. Freezing is an excellent option for long-term storage, and it doesn't affect the soup's texture or taste when properly thawed and reheated. Transfer the cooled soup into freezer-safe containers, again, ensuring they are tightly sealed. Label the containers with the date and content, and it's best to use them within 2 to 3 months for optimal flavor and texture.

To reheat your masoor dal soup, you can use either the stovetop or microwave method, depending on your preference and convenience. For the stovetop method, transfer the desired portion of the soup to a saucepan and heat it gently over medium heat. Stir the soup occasionally to ensure even heating and prevent burning. If the soup appears too thick, add small amounts of water or vegetable broth to adjust its consistency.

For microwave reheating, place the soup in a microwave-safe bowl and cover it loosely with a lid or plastic wrap, leaving a small vent for steam to escape. Heat the soup in short intervals, stirring between each interval, to ensure even heating. Again, if the soup seems too thick, add a little water or broth to thin it out. Whether you're reheating on the stovetop or in the microwave, always aim for gentle heating to preserve the soup's flavor and prevent overcooking.

How to freeze masoor dal soup

Masoor dal soup is a delicious and healthy dish that can be easily frozen for future enjoyment. Here is a step-by-step guide on how to freeze masoor dal soup:

• Cool the Soup: Before freezing, it is important to let the soup cool down to room temperature. Place the pot of soup on a trivet or heat-resistant surface and allow it to cool naturally. Stir the soup occasionally to release the heat and speed up the cooling process.
• Portion the Soup: Once the soup has cooled, decide on the portion sizes you want to freeze. You can use freezer-safe containers, freezer bags, or ice cube trays for this purpose. Portioning the soup beforehand makes it easier to thaw and reheat individual servings.
• Transfer to Freezer-Safe Containers: If using freezer bags, choose thick, durable bags designed for freezing liquids. Pour the soup into the bags, seal them tightly, and lay them flat in the freezer. For containers, leave about an inch of space at the top to allow for expansion during freezing. Seal the containers tightly to prevent air intrusion.
• Label and Date: Label each container or bag with the name of the dish and the date it was frozen. This helps you keep track of how long the soup has been frozen and ensures you consume it within a reasonable timeframe.
• Freeze the Soup: Place the containers or bags of soup in the freezer. Masoor dal soup can be frozen for up to 3 months. It is best to place the soup in a visible spot in the freezer so you don't forget about it!
• Thaw and Reheat: When you're ready to enjoy your frozen masoor dal soup, take it out of the freezer and let it thaw in the refrigerator overnight. You can also place the container in a bowl of warm water to speed up the thawing process. Once thawed, transfer the soup to a pot and reheat it on the stovetop over medium heat. Stir occasionally to ensure even heating. You can also add a splash of water if the soup becomes too thick.

Remember, it is important to cool the soup adequately before freezing and to thaw it in the refrigerator or with cold running water to prevent bacterial growth. Enjoy your delicious masoor dal soup anytime by following these simple steps!

Frequently asked questions