| Prep: 15 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 260 | 8g | 4g | 35g |
| sugars | fibre | protein | salt |
| 5g | 10g | 12g | 0.7g |
Introduction to Ajwain Dal: Indian Lentil Soup with Ajwain Seeds
From the moment I first tasted Ajwain Dal: Indian Lentil Soup with Ajwain Seeds, I was captivated by its harmonious blend of flavors and textures. As a Louisiana native with a deep appreciation for bold, complex dishes, this recipe resonated with me in an unexpected way. Combining the earthy richness of red lentils with aromatic spices and the unique touch of ajwain seeds, it offers a culinary experience that is both comforting and elegantly spiced. Whether served as a standalone dish or as an accompaniment to other meals, it’s a delightful adventure for the taste buds.
A Blend of Nutrition and Taste
One of the many reasons I adore Ajwain Dal: Indian Lentil Soup with Ajwain Seeds is its impressive nutritional profile. Lentils are a staple in many diets around the world, and for good reason. High in protein, fiber, and essential minerals, they offer a nutritious foundation that supports a balanced diet. Ajwain seeds, known in English as carom seeds, not only add a unique flavor but also come with their own set of health benefits, including aiding digestion and providing anti-inflammatory properties.
The addition of spices such as turmeric, cumin, and garam masala brings both depth of flavor and numerous health perks. Turmeric, for instance, is celebrated for its anti-inflammatory and antioxidant effects, while cumin aids in digestion and improves immunity. The use of fresh ingredients like garlic, ginger, and cilantro further enhances the nutritional value, making this dish as wholesome as it is delicious.
A Culinary Experience to Savor
If you love Creole cuisine as I do, you’ll notice some delightful similarities between those beloved Louisiana dishes and this Indian gem. Just as our gumbo and jambalaya are rich in layers of flavors and spices, Ajwain Dal delivers a similarly engaging taste experience. The slow simmering of lentils, combined with the sautéed aromatic spices, creates a warm and hearty dish that’s reminiscent of the comforting bowls of soup I grew up with.
This soup is versatile enough to be a star on its own or to complement other dishes. Serve it alongside basmati rice or naan for a more filling meal, or pair it with a simple salad for a lighter option. If you’re hosting a dinner with diverse culinary offerings, Ajwain Dal could easily share the spotlight with dishes like curry chicken or vegetable biryani. It’s also a fantastic option for those looking to incorporate more plant-based meals into their diet.
For me, Ajwain Dal is not just a recipe—it’s a celebration of global culinary traditions coming together. The earthy, spicy notes of this dish remind me of why I love cooking: it’s an opportunity to create delicious, nourishing food that brings people together. So whether you’re an experienced cook or new to the kitchen, I encourage you to give this recipe a try. It’s a taste of India with a warm, welcoming embrace, offering both familiarity and exciting new flavors with every spoonful.
What You’ll Need
- 2 cups red lentils (masoor dal)
- 8 cups water
- 2 tablespoons ghee or vegetable oil
- 1 tablespoon ajwain seeds (carom seeds)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 large tomatoes, chopped
- 2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 1/2 cup chopped fresh cilantro (coriander leaves)
- 1 lemon, cut into wedges
Method
Step One
Rinse the red lentils thoroughly under cold water until the water runs clear. In a large pot, combine the rinsed lentils and 8 cups of water. Bring to a boil over medium-high heat, skimming off any foam that forms on the surface. Reduce heat to low, cover, and simmer for about 20-25 minutes, or until the lentils are soft and fully cooked.
Step Two
While the lentils are cooking, heat the ghee or vegetable oil in a large skillet over medium heat. Once hot, add the ajwain seeds and cook for about 30 seconds, until aromatic.
Step Three
Add the finely chopped onion to the skillet and sauté until golden brown, about 5-7 minutes. Add the minced garlic and grated ginger, and sauté for another 2 minutes.
Step Four
Stir in the chopped tomatoes, ground turmeric, ground cumin, ground coriander, garam masala, and red chili powder. Cook the mixture for about 5-7 minutes, until the tomatoes have softened and the spices are well incorporated.
Step Five
Pour the tomato and spice mixture into the pot with the cooked lentils. Stir well to combine. Add salt to taste and simmer for an additional 10-15 minutes, allowing the flavors to meld together.
Step Six
Serve the Ajwain Dal hot, garnished with chopped fresh cilantro. Offer lemon wedges on the side for an added zest. Enjoy your aromatic and flavorful Indian lentil soup!
