Dal Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1 tsp salt
- 1 tsp turmeric
- cilantro
- 3 cloves garlic minced or crushed
- 1 inch ginger grated
- 1 cup masoor dal (red lentils)
- 1/2 cup chana dal (split yellow lentils)
- pepper ground
- 1.5 quart chicken stock
- 1-3 jalapenos or other chile pepper
- 1/2 onion (large) rough chopped
- 3 potatoes 1/4-1/2 inch dice
- 3 carrots 1/4-1/2 inch dice
- 1 tbsp cumin seed
- 1 tsp nigella seed (kalonji)
- 2 tbsp oil
- 1 bunch spinach cut in strips
- chicken breast (optional)
- rice (optional)
- Carbohydrate 36.0426458230618 g
- Cholesterol 7.19999999087021 mg
- Fat 6.12721741325196 g
- Fiber 6.79054256310521 g
- Protein 14.4684971591873 g
- Saturated Fat 1.06892782403946 g
- Serving Size 1 1 Serving (373g)
- Sodium 382.562474566603 mg
- Sugar 29.2521032599566 g
- Trans Fat 0.442670141447418 g
- Calories 253 calories
Put all ingredients up to the onion into a large soup pot and bring to a boil. Once lightly boiling, reduce to a simmer and cover. Cook until the dal breaks easily, 20-30 minutes. While that is boiling, boil the carrots and potatoes in a separate pot. Watch closely -- boil until the potato and carrots begin to get tender, but still have a little bite. Drain them, reserving the liquid, and set aside. Add the potato-carrot water to the boiling dal mixture to keep the right consistency. I used about 1 cup. Once the dal is ready, use an immersion blender or countertop blender to puree. In a small skillet, heat the oil until very hot but not smoking. Add the spices and stir until the cumin seeds begin to darken -- less than 1 minute. Add the oil-spice mixture, reserved potatoes and carrots, and spinach, cook for 2-3 more miniutes and serve. Optionally, grill a chicken breast and dice into 1/2 in cubes, and place with rice in the bowls before ladling in the soup. Garnish with cilantro.
