Easy Indian Toor Dal Soup
This toor dal recipe creates a creamy and tangy soup-like lentil stew. It uses split pigeon peas and cooks in less than 30 minutes. The nutty flavor of the pigeon peas mingles with garlic, ginger, and spices to warm up your kitchen and create a comforting and flavorful stew. This vegan dal recipe may become your new go-to recipe for weeknights!
Servings 4
Calories 321kcal
Ingredients
- 3 tablespoons olive oil
- 1 onion chopped
- 1 inch piece ginger grated
- 2 cloves garlic minced
- 3 carrots diced
- ½ teaspoons turmeric powder
- ½ teaspoon coriander powder
- 1 teaspoon cumin powder
- 4 cups veggie broth
- 1½ cups yellow split pigeon peas toor dal or replace with red lentils
- Salt and pepper to taste
- Juice of ½ lemon
- Pumpkin seeds to garnish
- Fresh herbs, like cilantro to garnish
Instructions
- Heat the oil in a deep pan over high heat. Once hot, add the onion, ginger, and garlic. Cook until the onion is transparent and the raw smell of the ginger and garlic is gone, 2 to 3 minutes.
- Lower the heat to medium and add the carrots, turmeric, coriander, and cumin and stir well to mix.
- Cook for a few minutes and then add the broth and the peas. Bring to a boil on high heat and then cover with a lid and let simmer on low heat for 20 to 25 minutes or until the peas are thoroughly cooked.
- Use an immersion blender to puree everything until completely smooth.
- Season with salt and pepper and mix in the lemon juice. Serve with garnishes as desired.
Nutrition
Calories: 321kcal | Carbohydrates: 44g | Protein: 13g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1019mg | Potassium: 218mg | Fiber: 11g | Sugar: 7g | Vitamin A: 8151IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 2mg