Dairy-Free Masoor Daal (Red Lentil Soup)

Ingredients

• 1 cup Red Lentils (Masoor Daal)
• 1 medium Onion
• 1 medium Tomatoes
• 1 tsp Ginger-Garlic Paste
• 1/2 tsp Turmeric Powder
• 1/4 tsp Red Chili Powder
• 1/2 tsp Cumin Seeds
• 1 tbsp Mustard Oil
• 4 cups Water

Instructions

1. 1Measure the 1 cup of Red Lentils (Masoor Daal) into a fine-mesh sieve and rinse them thoroughly under cold running water until the water runs clear.
2. 2Place a large, heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 1 tablespoon of Mustard Oil.
3. 3Once the oil is shimmering, add the 1/2 teaspoon of Cumin Seeds. Let them sizzle and become fragrant, about 30 seconds.
4. 4Add the 1 medium Onion, which has been chopped into small pieces, to the pot. Cook, stirring occasionally, until the onion is soft and golden brown, about 8-10 minutes.
5. 5Stir in the 1 teaspoon of Ginger-Garlic Paste and cook for 1 minute more, until fragrant.
6. 6Add the 1 medium Tomatoes, which have been chopped into small pieces, to the pot. Cook, stirring, until the tomatoes have softened, about 5 minutes.
7. 7Add the 1/2 teaspoon of Turmeric Powder and the 1/4 teaspoon of Red Chili Powder. Stir everything together well to combine.
8. 8Add the rinsed 1 cup of Red Lentils (Masoor Daal) and the 4 cups of Water to the pot. Stir to mix.
9. 9Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 25-30 minutes. The lentils are ready when they are very soft and have broken down into a mushy consistency.
10. 10Serve the Dairy-Free Masoor Daal hot.

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