Masoor dahl soup (lentil soup)

Yield: 6 servings

Measure Ingredient
¼ teaspoon Turmeric
5 eaches Garlic cloves, chopped
10 eaches Peppercorns, black
1 each Onian, small and chopped
¾ cup Lentils
1 teaspoon Salt
2 tablespoons Lemon juice

Boil 2½ cups water in a saucepan. Add turmeric, garlic, peppercorns, onion, lentils and 1 ts salt. Bring to a boil again.

Turn heat to medium-low and simmer until lentils are cooked and most of the water had dried up (about 20 mins).

Mash or grind lentils completely using a little water if necessary.

Return lentils to saucepan. Pour in 6 cups water and bring to a boil.

Turn heat on to medium-low and simmer 10 to 15 mins.

Add lemon juce and salt to taste.

This soup can be eaten as is or with boiled rice.

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