Curry Lentil Soup (Indian Masoor Dal Soup)

Cook the Lentils:

• Rinse the red lentils thoroughly and soak them for 15 minutes.
• In a pressure cooker or pot, add lentils, water, turmeric, and salt. Cook until soft (about 10 minutes in a cooker or 20 minutes on a stovetop). Mash slightly and set aside.

Prepare the Curry Base:

• Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
• Add chopped onions and sauté until golden brown.
• Stir in garlic, ginger, and green chili. Sauté until fragrant.
• Add chopped tomatoes, red chili powder, coriander powder, cumin powder, and salt. Cook until tomatoes soften.

Combine & Simmer:

• Pour the cooked lentils into the pan and mix well.
• Add coconut milk (if using) and let the soup simmer for 5 minutes.
• Stir in garam masala and lemon juice.

Final Touch:

• Garnish with fresh coriander leaves.
• Serve hot with crusty bread or steamed rice.

Serving Suggestions

• Pair with naan, roti, or plain rice for a hearty meal.
• Top with crispy fried onions or roasted seeds for extra texture.

Pro Tips

• Adjust the consistency by adding more water or broth.
• For a smoky flavor, add a dash of smoked paprika.
• You can replace red lentils with yellow lentils (moong dal) for variation.