Lentil soup/sabut masoor ki dal

Main Dish
4 servings
25 min
25 min
Very Easy


Number of serving: 4
1 cup round lentils

1 tea bag

1 tablespoon of Kasoori methi

½ teaspoon baking soda

3 cups water to pressure cook lentils

Salt to taste

1 tablespoon oil

1 tablespoon butter

1 teaspoon of cumin seeds

Pinch of asafetida

2 bay leaves

1-2 pods of red dry chili

1 onion finely chopped

4 cloves of garlic

½ inch piece of ginger

1 jalapeno pepper

½ cup of tomato paste/puree

2 tablespoons of Ketchup

½ teaspoon of turmeric

1 teaspoon of paprika

½ teaspoon of cayenne pepper

1 tablespoon of coriander powder

½ teaspoon of Garam masala

1 teaspoon of cumin powder

½ teaspoon ground black pepper

1 cup of water

¼ teaspoon of tamarind paste

Chopped Cilantro leaves

¼ cup of cream


  • Wash the lentil in a few changes of running water, until the water runs clear.
  • Then soak them in cold water for about 30 minutes.
  • Cook the lentils in Pressure cooker with 3 cups of water, baking soda, salt, Kasoori Methi and 1 teabag.
  • Finely chop Onion, jalapeno, garlic and ginger in food processor.
  • Heat oil and butter in a pan, when oil is hot add cumin seeds, when they crackle add bay leaves, dry chili pepper pods and asafetida.
  • Add Onion, jalapeno, ginger and garlic to this, sauté until golden brown.
  • Add tomato puree and ketch up to this, mix and stir well. Add all the dry spices. Cook for 2-3 min.
  • When cooker is cool, open it, discard the tea bag and add the lentils to onion tomato gravy.
  • Add 1 cup of water or to desired consistency. Cook the lentils with spices and gravy for 5 min on low heat.
  • Add tamarind paste or lime juice to taste. Stir well and cook for additional 1-2 min.
  • Taste for salt, add additional salt if needed. Add cream and stir well, turn the heat off.
  • Garnish with chopped cilantro. Serve with plain rice.




Very nice and easy to cook step by step so aroma test

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