Masoor Dal Soup

Ingredients

• 100 g dry masoor dal (red lentils), rinsed
• 400 ml water
• 80 g tomato, chopped
• 10 g ginger, grated
• 5 g garlic, minced
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp oil
• Salt to taste
• Fresh coriander 5 g

Preparation

1. Rinse dal; pressure-cook or simmer with water, turmeric and salt until soft.
2. Heat oil; crackle cumin, sauté ginger and garlic briefly.
3. Add tomato; cook until soft, then stir into dal.
4. Simmer 5–8 minutes to soup consistency; adjust water.
5. Mash lightly if desired; finish with coriander.
6. Serve hot as one portion.