- 1 cup red lentils (masoor dal)
- 1 tablespoon ghee or oil
- 1 teaspoon cumin seeds
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 tomato, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- 4 cups water
- Fresh cilantro, chopped, for garnish
Rinse the red lentils in cold water until the water runs clear. Drain and set aside.
Heat ghee or oil in a large pot over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add chopped onion and sauté for 2-3 minutes until translucent.
Add minced garlic and grated ginger. Sauté for another minute until fragrant.
Add chopped tomato and stir well. Cook for 2-3 minutes until the tomato is soft.
Add turmeric powder, cumin powder, coriander powder, and salt. Stir well and cook for another minute.
Add the rinsed red lentils to the pot and stir well to coat with the spice mixture.
Add 4 cups of water to the pot and bring to a boil.
Reduce heat to low and let the dal simmer for 20-25 minutes until the lentils are tender and the soup has thickened.
Adjust salt to taste.
Serve hot, garnished with fresh cilantro.
Note: You can adjust the consistency of the soup by adding more or less water as needed. You can also add chopped vegetables like carrots, spinach, or potatoes to the soup for more flavor and nutrition.