Masoor Dal Soup Recipe – Quick Indian Lentil & Vegetable Soup

Last Updated on 2 months by Neha Deshmukh

Masoor Dal Soup Recipe – Quick Indian Lentil & Vegetable Soup

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? Especially when it’s a quick and easy soup! I first made this Masoor Dal Soup on a chilly evening when I was craving something nourishing and flavorful, but didn’t want to spend hours in the kitchen. It’s become a regular in my house ever since – a perfect light lunch, a cozy starter, or even a simple dinner. It’s packed with goodness, incredibly flavorful, and comes together in under 30 minutes. Let’s get cooking!

Why You’ll Love This Recipe

This Masoor Dal Soup is a winner for so many reasons. It’s incredibly quick to make, needing just a handful of ingredients and minimal prep time. It’s also wonderfully healthy, brimming with protein and fiber from the lentils and vitamins from the veggies. Plus, it’s naturally vegan and gluten-free, making it a great option for lots of different dietary needs. Honestly, it’s a hug in a bowl!

Ingredients

Here’s what you’ll need to whip up this delicious soup:

• 3 tbsp masoor dal (red lentils) – about 45g
• 3 tbsp moong dal (yellow split lentils) – about 45g
• 2 tbsp toor dal (split pigeon peas) – about 30g
• 1 inch ginger, roughly chopped
• 2 cloves garlic, roughly chopped
• 1 tomato, chopped
• 1 carrot, chopped
• ½ tsp turmeric powder
• ¾ tsp salt (or to taste)
• 2 cups water (480ml) – for cooking the dal
• ½ tsp pepper powder (or to taste)
• 1 ½ cups water (360ml) – for adjusting consistency
• 2 tbsp chopped coriander, for garnish

Ingredient Notes

Let’s talk about these ingredients for a sec, because a few little things can make a big difference!

• Masoor Dal: The Star Lentil Masoor dal cooks quickly and breaks down beautifully, giving the soup a lovely creamy texture. It’s also a fantastic source of protein and iron.
• Moong Dal & Toor Dal: Complementary Flavors These dals add a subtle sweetness and depth of flavor. Don’t worry too much about exact measurements – a little more or less won’t hurt!
• Turmeric: The Golden Spice & Its Benefits Turmeric isn’t just about color; it’s a powerhouse of antioxidants and has amazing anti-inflammatory properties. A little goes a long way, so start with ½ tsp and adjust to your liking.
• Water: Feel free to use vegetable broth instead of water for an even richer flavor!

Regional Variations in Dal Soup

Dal soups are incredibly versatile across India! In some regions, they add a squeeze of lemon juice for brightness. Others might include a tempering (tadka) of spices in oil at the end for extra aroma. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the masoor dal, moong dal, and toor dal a good rinse under cold water. This helps remove any dust or impurities. Then, soak them in water for about 30 minutes. This isn’t essential, but it does help them cook a little faster.
2. Drain the soaked dals and transfer them to your pressure cooker. Add the chopped ginger, garlic, tomato, and carrot. Don’t be shy with the veggies!
3. Now, sprinkle in the turmeric powder and salt. Pour in 2 cups of water.
4. Close the pressure cooker and cook on medium heat for 2 whistles. Once the whistles sound, let the pressure release naturally. This is important – don’t force it! Then, let the cooker cool completely before opening.
5. Carefully open the pressure cooker (remember, hot steam!). Use a blender (immersion blender works great!) to blend the cooked dal and vegetables into a smooth, creamy paste.
6. Pour the blended mixture into a large kadai or pot. Add the pepper powder and 1.5 cups of water. Give it a good stir and simmer for about 5 minutes, allowing all those lovely flavors to meld together. Adjust the consistency with more water if needed – I like mine slightly thick, but you can make it thinner if you prefer.
7. Finally, stir in the chopped coriander and serve hot. Doesn’t that smell amazing?

Expert Tips

• Don’t skip the soaking step if you have the time – it really does make a difference in the texture.
• If you’re using an immersion blender, be careful not to splash hot soup everywhere!
• Taste and adjust the seasoning as you go. Everyone’s palate is different.

Variations

• Vegan Adaptation: This recipe is already vegan! Just double-check your pepper powder doesn’t contain any hidden animal products.
• Gluten-Free Confirmation: Absolutely gluten-free! Lentils and vegetables are naturally gluten-free.
• Spice Level Adjustment (Mild to Spicy): If you like a bit of heat, add a pinch of red chili powder or a finely chopped green chili along with the ginger and garlic.
• Festival Adaptations (Navratri/Fasting Friendly?): This soup can be adapted for certain fasting periods, but you’ll need to omit the onion and garlic.

Serving Suggestions

This Masoor Dal Soup is fantastic on its own, but it’s also lovely served with:

• A side of warm roti or naan bread for dipping.
• A dollop of plain yogurt or vegan yogurt for extra creaminess.
• A sprinkle of extra coriander for freshness.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes beautifully! Just portion it out into freezer-safe containers and it will keep for up to 2 months.

FAQs

Is this soup suitable for a weight-loss diet?

Absolutely! It’s low in calories, high in protein and fiber, and incredibly filling.

Can I make this soup ahead of time?

Yes! You can make it a day or two in advance and reheat it gently on the stovetop. The flavors actually develop even more overnight.

What if I don’t have a pressure cooker?

No problem! You can cook the dal in a regular pot on the stovetop. It will take longer – about 45-60 minutes – and you may need to add more water.

Can I add other vegetables to this soup?

Definitely! Spinach, kale, peas, or even sweet potatoes would all be delicious additions.

How can I adjust the thickness of the soup?

Simply add more water to thin it out, or simmer it for a few more minutes to thicken it up.