South Asia — Muslim traditions
Dahl Soup
A South Asian dal of lentils, aubergine and tomatoes, seasoned with turmeric and clove and simmered on the stove. It's finished with cilantro.
1 hr 25 min · Serves 6 · Medium
6
Ingredients
Method
Start cooking mode- Prep 35 min · Cook 50 min · 85 min total
- medium
- 1
Combine dahl, stock, tomato, eggplant, turmeric and salt in large saucepan. Bring to boil over high heat.
- 2
Reduce heat and cook until dahl are tender, about 30 minutes. Heat oil in heavy large saucepan over medium-low heat.
- 3
Add onion, garlic, chili and curry powder and cook until onion is translucent, about 10 minutes.
- 4
Add dahl mixture to onions;sprinkle with cilantro. Increase heat to high and bring to a boil.
- 5
Remove from heat, ladle into bowls and serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
