Tadka Dhal (spicy lentil soup)

Tadka Dhal

Tadka Dhal

I got this recipe from a friend at DD1’s swimming class.  It was really easy to make, although I’m not sure you really need to soak the lentils for an hour before cooking.

I played it safe & used mild chilli powder, and while DH & I thought it need more omph, both the girls both loved it, so I’ll work on increasing the spice next time I make it.

Tadka Dhal (spicy lentil soup)

Ingredients:

  • 2 cups of red lentils
  • 2 tbsp sunflower oil
  • 1 medium onion, chopped
  • 0.5 tsp ground coriander
  • 0.5 tsp ground cumin
  • 0.5 tsp turmeric
  • 0.5 tsp chilli powder (more or less to heat liking)
  • 0.5 tsp cinnamon
  • 0.5 tsp ground gloves
  • 0.5 tsp ground black pepper
  • 4 cups of cold water
  • knob of organic unsalted butter (optional)

to serve

  • naan bread (optional)

Instructions:

  1. Soak the lentils for one hour and then wash thoroughly
  2. Heat the oil in a saucepan
  3. Cut the onion into small pieces and fry until golden brown
  4. Add all the spices and fry for 5 minutes
  5. Add the lentils and fry for further 5 minutes
  6. Add 4 cups of water and simmer on a low heat for 20 minutes until lentils softened
  7. Add a knob of butter for richness

I have been told that this will keep in fridge for 3 days or freeze for 6 months.

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Vegetarian. One husband, Two cats, Three kids.

Tagged with:
Posted in 2013, Vegan, Vegetarian

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