I had some really good dal soup (lentil) at a restaurant the other day and thought I might try it at home. But I don’t want to get it wrong.
All the recipes I’m finding online seem a little heavy on tomato, and end up looking a bit texture-y in the photos. I’m OK with that, but the kids aren’t a fan of cooked tomato texture in soup. That’s what I liked this restaurant’s version, it was velvety smooth but with that starchy body from the lentils.
Anyway, anybody got anything that might help?
This recipe is fantastic. I’ve made it many times. Toor dal are pretty small and will mostly break down during the cooking. I often make this with chana dal/split yellow peas because they’re a bit bigger and retain a pleasant bite.
As much as Jamie Oliver annoys the hell out of me, he does have some excellent recipes.
I use all of the “optional” ingredients, save that I replace the chopped tomatoes with tomato puree; and I use mild chilli powder rather than whole chillies (more flavour). Also
My bold - I wholeheartedly endorse this.
j
Hey buddy I just wanted to let you know I tried this recipe and it was bomb. I appreciate the tip about the different kinds of dal, it helped me choose toor dal because I prefer less texture and bite.
I just want to bump in here and say that I keep reading the thread title as “Need a Dial Soap Recipe”.
For soap recipes, consult Fight Club!
I’ve never heard of Dal Soup before but seeing the recipes it sounds delicious! I’ll definitely be trying it soon now that the weather is cooler.