Back to 4 servings Soup 1 cup split red lentils (masoor dal), rinsed until the water runs clear 4 cups water or vegetable broth, add more to thin 1 small onion, finely chopped 2 cloves garlic, minced 1 inch fresh ginger, grated 2 medium tomatoes, chopped 0.25 teaspoon ground turmeric 1 teaspoon salt, adjust to taste 0.5 teaspoon ground black pepper 1 teaspoon garam masala 1 teaspoon ground coriander Tempering 1 tablespoon oil, neutral, such as sunflower or canola 1 teaspoon cumin seeds 2 cloves garlic, thinly sliced Garnish 2 tablespoons fresh cilantro, chopped, for garnish lemon juice, optional, to taste
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1 Step 1: Rinse the lentils in several changes of water until it runs clear, then drain.2 Step 2: Combine the lentils, water or broth, onion, minced garlic, ginger, tomatoes, turmeric and salt in a pot. Bring to a boil over medium-high heat.3 Step 3: Reduce the heat to medium-low, partly cover and simmer 20 to 25 minutes, stirring occasionally, until the lentils are very soft and breaking down.4 Step 4: Mash or blend the soup to your preferred texture. Stir in the black pepper, garam masala and ground coriander, then add water to reach a pourable consistency.5 Step 5: Heat the oil in a small pan over medium heat. Add the cumin seeds and cook about 10 seconds until they sizzle and turn fragrant.6 Step 6: Add the sliced garlic and fry until golden brown, about 1 minute, watching closely so it does not burn.7 Step 7: Pour the hot tempering over the soup and stir. Simmer on low for 2 to 3 minutes so the flavors blend.8 Step 8: Taste and adjust salt and lemon juice, then garnish with cilantro and serve hot.getsaucepan.com/r/0418ff5e-e47e-583b-b013-7e22df698dff
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