If you’re getting tired of reading about how much I love Indian food, I thank you, because that means that you’ve read at least a couple of my posts. Whenever I go to an Indian restaurant or order take out from one, I make sure to order a daal soup. I initially thought it was made from red lentils (they turn yellow when cookied) but I couldn’t figure out how to get the texture.
Before we met, my partner and I both had the same favourite restaurant. We were both regulars there, so the first time that the owner saw us together, he seemed happy for us. Everytime we’re in, he comes to our table for a few minutes to catch up with us. Last time we were there, I chose that moment to ask him about daal soup. So there you have it.
2/3 cup split yellow moong lentils
6 cups water
1 tsp turmeric
2 tsp ground coriander
2 tsp ground ginger
4 tbsp chopped cilantro
Lemon to garnish
Combine everything but the cilantro and lemon in a large saucepan. Bring to a boil and then reduce heat to low. Simmer for at least 45 minutes, then turn off heat. Use a wire whisk to squish the lentils at the bottom of the pot.
Pour into serving bowls and add 1 tbsp chopped cilantro and a slice of lemon. Squish the lemon with your spoon to let out some of the juices. Makes 4 servings.