Indian Lentil Soup Masurdal
4 servings
60 minutes
Indian lentil soup masoor dal is a vibrant and aromatic dish infused with the spirit of Eastern cuisine. Its history dates back centuries when Indian families prepared it for dinner, enjoying the rich flavors of spices and the softness of lentils. Garam masala, turmeric, and ginger add a warm spicy note to the soup, while cream adds tenderness and smoothness to the taste. This soup not only warms but also pairs wonderfully with traditional Indian naan bread. Its thick consistency makes it an ideal choice for both everyday lunches and special evenings when one wants to feel the atmosphere of India. With each passing day, its flavor becomes even richer, revealing all facets of spices and ingredients. Masoor dal is not just a soup; it's a true culinary journey that awakens the senses and provides comfort.
1
Put the lentils on the fire — for this amount, you'll need just over 1 liter of water. If you have vegetable broth, even better (vegetable! Most Indians are vegetarians). Once it boils, add 1 teaspoon of garam masala and salt.
- Red lentils: 250 g
- Garam masala: 3 teaspoons
2
While the lentils are boiling, it's the perfect time to make the sauté for the soup - consider it creating its soul and character. For this, heat ghee in a pan, add all the spices - the remaining 2 tablespoons of garam masala, turmeric, chili (if you're using Russian chili, you might need another teaspoon; Asian is better, of course) and grated ginger. Keep them in the pan for a bit, stirring vigorously.
- Melted butter: 3 tablespoons
- Garam masala: 3 teaspoons
- Turmeric: 1 teaspoon
- Chili pepper: 1 teaspoon
- Grated ginger: 1.5 teaspoon
3
Finely chop the onion (I had 2 medium onions), garlic, and grate the carrot (size - slightly larger than medium). Add to the pan with spices. Sauté everything together. At some point, the mixture may seem dry - in that case, feel free to add more melted butter.
- White onion: 1 piece
- Carrot: 1 piece
- Garlic: 3 cloves
- Melted butter: 3 tablespoons
4
Peel the tomato (I had a 'Bogatyr' variety; 2 medium-sized ones will also do) — it's easier than it seems: make a few cuts at the base and tip and toss the poor thing into boiling water. After a minute, the skin will try to escape on its own — just don't overdo it in the boiling water, or it will turn to mush too soon. Cut the peeled tomato into cubes. This is the final touch for our sauté.
- Tomatoes: 1 piece
5
Meanwhile, the lentils are ready to soak up the wonderful aromas and flavors of India. Boldly add the contents of the pan to the soup. Now all the ingredients need to marry — give them time, don’t rush the process. Stirring occasionally, let the dal simmer on low heat for 10-15 minutes. In my personal belief, this dish cannot be overcooked. After 5 minutes, opening the pot lid will fill your kitchen with the scents of mysterious East. When you can’t wait any longer, turn off the heat and pour in the cream.
- Cream 20%: 50 g
6
Before serving, sprinkle with finely chopped cilantro. Should I mention that it will taste even better and richer the next day? Enjoy your meal!