Dal: vegetarian soup for the winter
4 servings
120 minutes
Dal is the heart of Indian cuisine, a symbol of comfort and warmth. This warming soup made from mung beans, lentils, and peas is perfect for winter days. Its velvety texture and spicy aroma make each spoonful rich and comforting. Garam masala, asafoetida, turmeric, and cumin fill the dish with a rich Eastern flavor while cream adds tenderness. Historically, dal was a staple for the poor but has become a universal classic of Indian feasting over time. Stewed to perfection, it is served with fresh flatbreads or bread, while green onions add a pleasant freshness. This dish is not just food; it embodies tradition that brings generations together at the table on cold evenings.
1
Mix the legumes and soak them for two hours to overnight. If some legumes are missing, it's fine - you can cook with just mung beans or lentils (preferably red or yellow, as they swell better).
- Mung beans: 250 g
- Lentils: 50 g
- Dried peas: 50 g
2
Cook the legumes until they reach a porridge-like consistency. This usually takes 1 to 2 hours.
3
Melt the butter. Add all the spices and grated ginger to it. Then add tomato paste, cream, and the beans. Simmer covered on the stove for another half hour.
- Butter: 30 g
- Garam masala: 1 tablespoon
- Asafoetida (hing): 1 teaspoon
- Turmeric: 1 teaspoon
- Fresh ginger: 1 teaspoon
- Cumin: 1 teaspoon
- Tomato paste: 1 jar
- Cream 20% fat: 200 ml
- Mung beans: 250 g
- Lentils: 50 g
- Dried peas: 50 g
4
Serve on the table. The dish pairs well with green onions, fresh bread, or thick flatbreads.