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Dal Soup

Published on:
October 21, 2021
Dal Soup
Servings: 2-4 | Prep Time: 30 min | Total Time: 1 hr-20 min


  • 100 gram red lentils or split Moong beans
  • 900ml drinking water
  • 1tsp cumin seeds.
  • 2 tbsp Turmeric Ghee
  • 2-3 pinch of coarse black pepper
  • 2 tbsp Red Chilli Ghee
  • 2 cloves of garlic chopped
  • ½ inch ginger chopped
  • 4-6 stems of coriander leaves chopped.
  • Salt to taste


Wash the lentils and soak in a bowl for a minimum of 30 min.

Place a saucepan on medium flame and add turmeric Ghee, cumin seeds, chopped ginger & garlic. Sauté for 2-3 minutes.

Add soaked lentils (after discarding the water) into the saucepan over the tempering. Also add 900 ml fresh water and salt & black pepper to taste.

Simmer for 40-45 minutes or until the lentils are tender, adding more water if required.

As the lentils soften and are cooked, remove the saucepan from the heat and whisk the whole mix to partially blend and thicken. Add chopped coriander to the mix and stir.

Pour into soup bowls; add a glaze of Chilli Ghee to spice up the Dal soup. Garnish with fresh coriander leaf.

Serve hot.

Tip: This Dal Soup can be enjoyed on itself or with boiled rice. The Ghee, Dal and the tempering is a unique and unbreakable bond enjoyed all over the Indian subcontinent as a daily staple …!

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