Indian Lentil Soup Mix in a Jar (Dal Tadka in a jar)
Learn how to make your own Indian Dal tadka- lentil soup mix in a jar! Dry soup mixes are a perfect holiday gift, and it makes hearty, delicious lentil dal everyone will rave about! (vegan, gluten-free, nut-free, soy-free)
Servings: 4
Equipment
- parchment paper
Ingredients
- 1/2 cup dry split red lentils , masoor dal
- 1/2 cup petite yellow lentils , moong dal (split mung beans)
Red Lentil Tadka 1
- 1/2 to 1 teaspoon cumin seeds (Jeera)
- 1/2 teaspoon mustard seeds (Raee)
- 2 bay leaves (Tej patta) or 4 dried curry leaves
Moong Dal Tadka 1
- 1 teaspoon mustard seeds
- 6 to 8 curry leaves
Tadka 2 for Both Jars
- 2 tablespoons dried onion flakes See notes to make your own onion flakes .
- 1 tablespoon dried garlic flakes See notes for directions or use 1 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/2 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/2 teaspoon dried fenugreek leaves kasuri methi or 1/8 tsp fenugreek seed powder
- 2 dried red chilies , Indian or Thai, use California red or Kashmiri chilies for less heat . Or 1 teaspoon dried green chilies (see note) or add both red and green for extra heat!
- a generous pinch of asafoetida/hing, optional
Additional Items Needed for Cooking
- 1/2 teaspoon salt
- 1 1/2 cups water
- 1 teaspoon oil
Instructions
For the Jars
- Add the red lentils to one jar and the petite yellow lentils to the other. Make the pouches/small bags for the tadka/tempering. Add ingredients under tadka 1 to pouch 1. Add tadka 2 to pouch 2. Add these pouches or bags to the jar. Seal and gift.
Instructions on the Jar
- Remove pouches. Wash and drain the lentils. Cook lentils in a saucepan with 1 1/2 cups of water for red lentils and 2 cups for yellow lentils, and 1/2 teaspoon salt . Bring to a boil on medium heat, then cook on low-medium for 12 to 15 minutes for red lentils or 20 to 25 minutes for the yellow lentils. Adjust consistency with more water if needed. To make in instant pot, add the washed lentils, 1 1/4 cup water and salt. Mix, close the lid and pressure cook on high pressure for 3 minutes for split red lentils, 5 mins for petite yellow lentils. (If using brown lentils, pressure cook 16 minutes, for green mung bean, 20 minutes)
- Make the tadka: In another pan, add 1 teaspoon oil. Heat on medium. Add the ingredients from Bag 1 to the oil when hot. Mix for a few seconds and cook till they start to sizzle and sputter. Add all the ingredients from Bag 2 and mix well. Cook for half a minute stirring frequently. Add the cooked lentils to this pan. (Or transfer the tadka to the saucepan). Mix well and bring to a boil. Simmer for 2 minutes. Taste and adjust salt. Serve hot topped with chopped cilantro (optional). All done in 20 to 30 minutes!
- Serve with naan, flatbread, pita, crackers, rice, quinoa or as-is as a soup!
Video
Notes
To make dried onion, garlic, and green chili flakes:
- Preheat the oven to 240° F (115° C). Chop 1/2 of a medium onion, 6 cloves of garlic, and 1 hot green chili.
- Spread the onion onto one baking sheet and put the garlic and chili on another. Bake the onion for 1.5-2 hours and bake the sheet of garlic and chili for 1/2- 1 hour(depending on size of the garlic). After half an hour, check on the garlic and move the baking sheets around in the oven, so everything dries evenly.
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Add 1/2 cup chopped tomato to the skillet after adding bag 2. Cook for 5 minutes until tomato is tender, then add lentils. Or add cooked/blanched veggies.
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Use 1 to 2 teaspoons dried green chili instead of red chili in the bag. See notes for how to make the dried green chili.
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Use 1/2 cup coconut milk + 1 cup of water for a creamy curried dal.
Nutrition
Calories: 207kcal | Carbohydrates: 34g | Protein: 13g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 308mg | Potassium: 355mg | Fiber: 10g | Sugar: 3g | Vitamin A: 337IU | Vitamin C: 65mg | Calcium: 51mg | Iron: 3mg