Vegetable Dahl Soup
Submitted by stephanie
Creamy Indian dahl soup blended silky smooth with split peas, mung beans, basmati rice, and vegetables. Spiced with garam masala, cumin, coriander, and a hit of asafetida.
YIELD
6 servingsPREP
40 minCOOK
70 minREADY
3Dahl soup is comfort food in its purest form, and this version goes all in.
Yellow split peas, mung beans, and basmati rice simmer together with carrots, cauliflower, and radishes in a turmeric-golden broth until everything is fall-apart soft.
Then it all gets blended to a velvety, creamy finish that coats the back of a spoon.
The final flourish of cumin, coriander, and garam masala stirred in at the end keeps the spices bright and punchy rather than muted from long cooking.
Fresh minced coriander on top brings a green, citrusy lift that ties it all together.
Chef Tips
- Soak the split peas for a full hour; it cuts the cooking time and helps them break down into that silky texture
- Pick through the mung beans carefully for tiny stones and sticks before cooking
- A pinch of asafetida replaces the flavor of onion and garlic in traditional Ayurvedic cooking; don’t skip it
- Stir constantly after adding the ground spices to prevent the thick soup from catching on the bottom of the pot
Ingredients
Directions
Soak the split peas in hot water for 1 hour and drain.
Wash the Mung beans well and pick out any loose stones and sticks, etc.
Combine rice, legumes, ghee, turmeric, asafetida, chili, gingerroot, vegetables and stock in large pot.
Cook for about one hour.
Blend the vegetables at high speed to make a very creamy and smooth soup and return to the pot.
Sprinkle in the ground coriander, cumin and garam masala.
Heat until almost boiling and simmer gently for 2 to 3 minutes, stirring to prevent burning.
Add the black pepper, salt and minced coriander and serve.
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