Vegan

Daal soup

Daal dish is an important staple food in Bangladesh. Nahid grew up with this soup daily and could eat it for lunch, snack and dinner.

Cooking time

30 min

Portions

6 st

Svårighetsgrad

Medium

Soup base

2 ½ dl

Red lenses
3 st

Sliced garlic cloves
1 ½

Sliced yellow onion
1,8 liter

Water
1 tsk

Turmeric
½ msk

Salt
2 dl

Sliced and soaked (5 minutes in water) Radishes

Last point

1 tsk

Five spice
1 st

Sliced yellow onion
2 st

Sliced garlic cloves
1 krm

Salt
2 st

Thinly sliced tomatoes
4-5 st

Small green chilies, halved lengthwise
1 pot

Coarsely chopped coriander
1 msk

Mustard oil for frying
En klick

Dairy-free butter for frying

How to do

Rinse the lentils thoroughly under running water in a strainer.
Transfer the lentils to a large saucepan and add the onion, garlic, salt, turmeric and water.
Bring to a boil and then simmer over low heat for 15 minutes.
Add the radishes and continue to simmer for 10 minutes.
Heat a frying pan with butter, oil and five-spice seasoning.
Fry onion and garlic for 2 minutes on medium heat.
Add salt and continue to cook for 2 minutes, stirring.
Add two scoops of dall, the tomatoes and the chillies.
Then stir the fried vegetables into the soup and garnish with coriander.

Small facts about Daal soup

Daal soup, a staple in Indian and Bengali cuisine, has a rich history dating back to ancient times. Originating in the Indian subcontinent, it is made from lentils or split pulses, cultivated in the region for thousands of years. The dish was mentioned in ancient texts like the Vedas and was a crucial part of the diet of common people and royalty alike. In Bengal, daal has evolved into a variety of regional variations, each with its unique blend of spices and ingredients, reflecting the diverse culinary heritage of the area. This nutritious and flavorful dish remains a beloved part of daily meals across India and Bengal.