Lentil soup
Dhal (lentil dish)

This is another basic dhal preparation different from the other two that you will find in the recipes list page here. A preparation I demonstrated in the Feb. 27th workshop.

Pointer 1: Any of the lentils at your regular grocery store is good for dhal.
Pointer 2: Masoor^, Moong^ or a mix of the two are excellent for dhals. An Indian grocery store carries them.


    • 1 cup raw red lentils^
    • 1 garlic clove peeled and lightly mashed
    • 2 slices fresh ginger, 1” in size mashed  
    • 1 tsp. turmeric powder^
    • 1/4-1/2 teaspoon cayenne pepper also called red chilli powder^ (optional)
    • 1 tomato
    • 1/2 of a medium-sized onion (optional)
    • 1 Tbsp. canola oil or olive oil 
    • 1 tsp. cumin seed^
    • Salt to taste
    • 1 Tbsp. chopped fresh coriander (cilantro)


Rinse lentils. Add them into a heavy-bottomed pot, add 3 cups water, and bring to a boil. Now add the turmeric and let it start cooking. Take a wok or skillet and add say 1tsp. oil. Now add the mashed garlic and ginger. Sauté it just a bit until the garlic turns light brown.  Add that to the lentil and continue cooking. Make sure that the lentil does not spill over. Give it a stir as it is cooking to prevent it from sticking to the bottom of the pot. When lentil is cooked, add the salt. Turn off heat.

Take the same wok.  Add a tsp. of oil.  Warm the oil and then add the cumin seeds. Now add the diced tomatoes.  Let them cook for about 8 minutes.  After a pulp forms add it to the cooked lentils. Cook for another 5 minutes.

To garnish, which adds flavor to any dish, take the remaining oil.  Warm the oil.  Then add the onions, sauté it until it turns light brown.  Then pour over the finished lentils.

Finally add the chopped coriander on top.  Give the whole thing a stir before serving.

Read Health Benefits

^ Please contact me for any of these ingredients or utensils.

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