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“I had a bowl of this for lunch today alongwith 2 slices of brown bread. I felt this is a good vegetarian dal soup for someone who is counting calories and watching their weight. Thought I'd share it at once. It's got the flavour of curry leaves and corriander leaves. I really liked it. It was so easy to put together and came out wonderful.”
READY IN:
35mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour water in a pot.
  2. Add lentils, curry leaves, turmeric powder and chilli powder.
  3. Stir once.
  4. Add tomatoes and half the quantity of corriander leaves.
  5. Mix well.
  6. Cover.
  7. Allow to cook on medium flame until tomatoes are almost softened.
  8. Uncover, add salt and pepper (if desired).
  9. Mix well.
  10. Cover.
  11. Allow to cook until tomatoes are completely softened and so are the lentils.
  12. Uncover.
  13. Stir once.
  14. Garnish with the remaining corriander leaves.
  15. Serve immediately (hot) in individual bowls or over hot cooked Basmati long-grain rice alongwith some yoghurt for a complete meal.

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