What inspired me?
The Dal soup is quick to prepare, nutritious and tasty. At the same time, I like the typical Indian spices, to mentally transport me to India.
Equipment
- Chopping board
- Knife
- Cooking spoon
- Bowls
- Large pot.
Ingredients
- 300 grams red lentils, washed
- 2 peeled potatoes, chopped
- 2 peeled, half-peeled or unpeeled carrots, finely chopped
- 1 chilli pepper, chopped
- 1-2 onions chopped
- 400 grams canned tomatoes chopped or fresh tomatoes
- 600-800 ml vegetable stock, add as needed during cooking
- 200-300 ml coconut milk
- 1-3 table spoons coconut oil or fat, according to taste
- 2-3 cloves of garlic pressed, to taste
- 1-2 teaspoons garam masala, to taste
- 1-2 teaspoons turmeric, to taste
- 1 dried or fresh hot chilli pod chopped, to taste
- 1-2 teaspoons cumin whole or ground, to taste
Instructions
Preparation
- Peel the potatoes and, if necessary, the carrots. If the carrots have been stored too long, peel them, otherwise a bitter and earthy taste might alter the flavour somewhat. Not so with fresh carrots. Cut into small or bite-sized pieces so that they will cook in the approx. 20 - 25 min cooking time.
- Cut the chillies into bite-sized pieces, size according to taste.
- Finely dice the onions.
- Garlic in garlic press or finely dice.
Cooking
- Heat coconut oil or fat in a large pot. Sauté onions for approx. 1 - 2 min, then add potatoes, carrots, chillies and garlic and mix, sauté for another 4 - 5 min.
- Add the lentils, spices and stir-fry again for approx. 1 - 3 min.
- Deglaze with 1 / 2 vegetable stock, add tomatoes and season with salt to taste. Bring to boil and simmer on low heat for approx. 20 - 25 min, stirring in between and adding the remaining vegetable stock to achieve the desired consistency of the soup, if desired.
- Add the coconut milk, stir and season with salt to taste.
Notes
Tips: Important for the taste! Rinse lentils with cold water a few times, after each rinse the initially milky water becomes clear.