If you, like me are a fan of curry flavors, this soup will not disappoint. And it is so easy to assemble. I would suggest, if you can buying whole spices, whenever possible, and grinding them before adding. Fresh ground spices add another flavor dimension to any dish.
And don't forget about the health benefits of this dish. It is a great way to add anti-inflammatory herbs and spices to your life. And we can all use a bit of that!
Ingredients
2 cups of dried, yellow lentils (preferable organic). follow the brining/drying and roasting process on my grains blog. There is no need to brine them for longer than 2 hours
1/4 - 1/2 cup of a neutral frying oil like coconut, avocado or sunflower
2 small onions, chopped
4 cloves of garlic, smashed and minced (for improved health benefits, let sit for 20 minutes)
2 tsp of fresh, minced ginger
1 tsp each of:
smoked paprika (I prefer Spanish)
turmeric
ground coriander
ground cumin seeds
garam masala or curry powder of your choice
1/2 tsp of ground cloves
3 to 4 large bay leaves
3 to 4 dried chilies (optional for spicy Dahl)
1 TBS of ghee (optional)
1 cup, or more, of canned organic lite coconut milk
1-2 cups of vegetable broth
salt and pepper to taste
For the Garnish
1 cup of fresh cilantro, cleaned, chopped
3-5 fresh limes, quartered
1 large jalapeño pepper, diced (optional for a spicy garnish)
Cooking Instructions
Add enough oil to lightly cover the bottom of a medium to large soup pot and heat a on medium heat
Add onions, garlic, salt and pepper and sauté, stirring often, until the onions are translucent
Add the dry roasted lentils and stir until blended
Add in the broth until the lentils are fully covered
Add all of the bay leaves, ghee, spices and chiles and stir
Increase the heat to bring to a boil
Reduce heat to a simmer, cover tightly and let simmer
Check on the mixture to be sure it is not drying out. Add more broth if need be.
Cook until the liquid has fully absorbed and the soup is starting to thicken
Add the coconut milk and slow simmer (lowest setting possible) for about 5-10 minutes.
Best if made the day before or letting it sit, covered, for about 30 minutes, if same day cooking and then heating when ready to serve
Remember to take the chiles out if you have chosen to add them
Serving suggestions
After dishing the Dahl into a bowl, garnish with a generous squeeze of lime juice, fresh cilantro and a little jalapeño (if you like spice).
Pair your Dahl with some fresh naan or papadums chick pea crips
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