This post contains affiliate links. Please see our disclosure policy.
Allergen Information: Free of Dairy, egg, corn, soy, gluten, yeast. Serves 2. Oil-free Lentil soup. Spicy garlic Dal. Simple soup with tempering of blended up onion, tomato and spices directly added to the lentils to add flavor. Vegan Glutenfree Recipe
Dals are definitely a favorite in my house in all seasons. Summer food also generally includes an easy dal, because it takes a few minutes in the kitchen and you don’t have to stand there in the heat while the lentils cook through.
This simple soup has no oil. The tempering is blended up onion, tomato and spices that are directly added to the lentils to add flavor. Garnish with lemon juice or slices and cilantro and serve with rice, flatbread, crackers or other fix ins.
Lentils when cooked into an Indian Dal can be cooked to a mushy (porridge like) consistency or cooked to just about done with the lentils retaining their shape. Generally, they are cooked to a porridge consistency. Cook a few minutes less or a few minutes longer to adjust to your preferred style of lentils. I use Indian brown lentils (Sabut Masoor) in this recipe. Use any brown lentils. See Indian Dals Page for pictures of types of different dals and beans.
Blog Tour for the book has kicked off with some amazing bloggers participating in cooking through, reviewing, sharing recipes or giving away copies of the book! Catch all the action on the virtual blog tour page.
More Lentils from the blog
You can make this recipe with any lentils, split peas or even chickpeas. Adjust cooking time according to the lentils/beans used.
Oil free Lentil Soup. Spicy Garlic Dal
Ingredients
For the sauce:
- 1/2 small red onion
- 2 large tomatoes
- 5 cloves of garlic
- 1/2 in ginger
- 1 hot green chile
- 1 tsp coriander powder
- 1/4 tsp cumin seeds
- 1/4 tsp fenugreek seeds
- 1/4 tsp nigella seeds
- 1/2 tsp garam masala
For the Lentils:
- 3/4 cup lentils, Indian or Spanish brown lentils, washed and soaked for 5 minutes
- 2.5 cups water
- 1/2 to 1 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/2 tsp cayenne
Instructions
- Blend the onion, tomato and all the ingredients for the sauce until smooth. Add to a saucepan over medium heat. Cook for 10 to 12 minutes or until it thickens a bit. Stir occasionally.
- Wash the lentils, drain and add to the sauce with water, salt, turmeric, paprika and cayenne. Partially cover and cook for 25 to 30 minutes or until lentils are tender to preference. Cook longer for mushier lentils.
- Garnish with cilantro and lemon juice and serve with rice, flatbread, pita bread, crackers etc.
Notes
Heat the IP on Saute. Blend the onion, tomato and all the ingredients for the sauce until smooth. Add to the Instant Pot when hot. Cook for 7 to 8 minutes, or until it thickens a bit, stirring frequently towards the end. Add a splash of water if starting to stick.
Wash the lentils, drain and add to the sauce with water, salt, turmeric, paprika and cayenne. Close the lid, set vent to sealing, and cook on Manual high pressure for 7 to 8 minutes. Let the pressure release naturally. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe, buy my cookbook with 25 + Dal recipes! 🙂
Made this for the first time (not the same Nina as above:) to go with an eggplant curry and rice. Delicious! Really paired nicely with it. Probably heresy to have a dal that has garam masala alongside a veggie curry. We thoroughly enjoyed 😛 Thanks!
Awesome! thats a wonderful spread!
This dal is so delicious! It came out perfect for the cool night we had yesterday
I have made this for dinner tonight. It was very easy and quick. I have to say it was a bit bland. I think I put in too much tomatoes. Probably will taste better tomorrow! Overall a perfect dish for weeknights 😉
add more salt and cayenne. salt generally brings out the spices more, atleast for me :), or add more garam masala. maybe the green chile was too mild, so add cayenne.
also depends on the spices used and the garam masala. my garam masala is usually fresh so i end up using less 🙂
I think your right about the salt and the chile and the garam masala haha. I’m always very careful with salt, but I’ve noticed that I’m probably too careful. And the chile was mild, that’s right. It’s the same old story, I had a batch of green chile that was really hot, but for some reason the last one of the pack was very mild. And I was wondering if I should use more garam masala, was careful with that too. Lol, I’m a careful girl :D. I have a bowl left for lunch today, so I’ll adjust the spices!
🙂 thats the good part of the lentil soups and stews, just add more spices as you need!
Awesome recipes! I never knew Indian dishes could be made oil free!! thanks for the recipe! looks fantastic!
Great blog!
Fantastic recipe! The seasonings are wonderful. Thank you so much!
Thanks ginny!
It looks incredible tasty! We love dals in my family and this seem to be an easy an delicious recipe for busy days!