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Dhal / Dal Soup

Posted by Cape Malay Cooking & Other Delights

Salwaa’s Dhal Soup

This hearty and protein-packed dhal soup with lemon, turmeric and garlic is totally delicious and very easy to make. Perfect comfort food to break your fast with or to have as a light lunch on an autumnal day.

Ingredients:

1 cup dhal (red or yellow lentils)

1 tsp turmeric / borrie

½ tsp cayenne pepper or chilli powder

1 tsp cumin / jeera

¼ tsp ground cardamom

2 bay leaves

1 vegetable stock cube dissolved in 4 cups warm water

50g butter

1 small onion, peeled and chopped

1 tsp mustard seeds

2 garlic cloves, finely chopped

salt and pepper to taste

juice of 1 small lemon

Method:

Soak the lentil in water for 30 minutes. Rinse until the water run clear.

Add the dhal, turmeric, cayenne pepper, jeera, cardamom, vegetable stock and bay leaves in a deep pot / saucepan. Simmer over low to medium heat until the dhal is soft and mushy.

Meanwhile melt the butter in a pan, then add the mustard seeds, garlic and onions. Sauté until the onions are transparent. Add the onion mixture to the dhal, cook a further 5 minutes adding more water if a thinner soup is required. Season with salt and pepper.

Squeeze the lemon juice over the soup. Stir through. Remove the bay leaves before serving with your favourite bread or savouries.