| Prep: 10 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 6g | 1g | 18g |
| sugars | fibre | protein | salt |
| 4g | 6g | 8g | 0.5g |
If there’s one recipe that holds a special place in my heart, it’s Nepali Masoor Dal (Red Lentil Soup). It’s a delightful symphony of flavors that brings a bit of Eastern Nepal right into the heartland of Nebraska. Growing up surrounded by fields of corn and the comfort foods that define the Midwest, you might wonder how a Nepali dish found its way into my kitchen. Well, this recipe represents more than a mere international fling; it embodies comfort, health, and a taste that makes you feel at home, no matter where you are.
Heartland Comfort with a Nepali Twist
When I first tried Nepali Masoor Dal, I was struck by its simple but profound flavors. The red lentils create a creamy texture that pairs beautifully with the aromatic spices. Known for its hearty and comforting traits, it evokes the same feeling I get from a simmering pot of beef stew, which is a staple back home. It’s the kind of meal that warms you from the inside out, perfect for a cold Nebraska night or a family gathering after church.
Nutritional Benefits
Red lentils are a powerhouse of nutrition. High in protein and fiber while being low in fat, they make this dish not only tasty but also incredibly healthy. The addition of turmeric and ginger-garlic paste adds anti-inflammatory properties, while tomatoes bring a dose of vitamin C. This combination of ingredients can boost your immune system, which is always a plus when you have a growing family like mine.
Moreover, the spices in this recipe — cumin, mustard seeds, and garam masala — come with their own set of health benefits. Cumin and mustard seeds aid digestion, while garam masala is known for its antioxidant properties. Altogether, these ingredients make Nepali Masoor Dal a nutritional powerhouse, making it a suitable choice for health-conscious families.
Pairings and Similar Dishes
Often, I enjoy pairing this soup with a fresh garden salad or some homemade naan bread. The combination results in a meal that feels both exotic and comfortably familiar, much like the farm-to-table dishes I grew up with. If you’re looking to round out your meal, consider serving it alongside basmati rice or steamed vegetables. The flexibility of Nepali Masoor Dal makes it a versatile dish that can accompany various sides.
If you enjoy soups and stews, this dish is in the same comforting league as a rich Southern gumbo or a hearty Irish lamb stew. While its roots are distinct, the essence of Nepali Masoor Dal transcends borders, offering an experience that’s both unique and universally comforting.
In conclusion, Nepali Masoor Dal (Red Lentil Soup) is more than just a recipe; it’s a delightful embrace of flavors that bridge the gap between Eastern and Midwestern culinary traditions. It’s a testament to the fact that good food knows no boundaries and that the best meals are those that bring comfort, nutrition, and a sense of home to our tables.
What You’ll Need
- 1 cup red lentils (masoor dal)
- 6 cups water
- 1 large onion, finely chopped
- 2 medium tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 2 green chilies, slit
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 2 tbsp vegetable oil
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp garam masala
- Salt to taste
- Fresh cilantro leaves, chopped (for garnish)
- Lemon wedges (optional, for serving)
Method
Step One
Rinse the red lentils (masoor dal) thoroughly under cold water until the water runs clear. Drain and set aside.
Step Two
In a large pot, bring 6 cups of water to a boil. Add the rinsed red lentils and turmeric powder to the pot. Reduce the heat to medium and let it simmer, uncovered, for about 20-25 minutes or until the lentils are tender and beginning to break down. Skim off any foam that forms on top.
Step Three
In a separate pan, heat the vegetable oil over medium heat. Add the cumin seeds and mustard seeds. When they begin to splutter, add the finely chopped onion and sauté until golden brown.
Step Four
Add the ginger-garlic paste and slit green chilies to the pan. Sauté for an additional 2 minutes until fragrant.
Step Five
Add the chopped tomatoes to the pan and cook until they soften and the oil starts to separate from the mixture. Stir in the ground coriander, ground cumin, and salt to taste. Cook for another 2-3 minutes.
Step Six
Pour the cooked tomato and spice mixture into the pot with the cooked lentils. Stir well to combine. Allow the soup to simmer for another 10-15 minutes, letting the flavors meld together.
Step Seven
Stir in the garam masala in the last 5 minutes of cooking. Adjust the seasoning with salt if needed.
Step Eight
Garnish the Nepali Masoor Dal with freshly chopped cilantro leaves. Serve hot with lemon wedges on the side (optional). Enjoy!
