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Dahl Soup

By on February 1, 2016
Screen Shot 2016 02 01 at 10.03.02 AM 300x336 - Dahl Soup

Dahl is a traditional Indian soup made with lentils and a blend of spices. This version, drizzled with lime and paprika oils, is a favourite at our restaurant and has been a mainstay on our menu for the last eight years! It’s easy to make, economical, and extremely nourishing. Serves 6-8.

2 tbsp vegetable oil
2 large onions, finely chopped
2 cloves garlic, minced
11/2 cups dried red lentils
1 tbsp coarse salt
1 tbsp cumin seeds
1/2 tsp chili flakes
6 1/2 cups water
1 tbsp fresh gingerroot, peeled and minced
Sour cream
Lime Oil (recipe follows)
Paprika Oil (recipe follows)
Fresh cilantro leaves, for garnish

1) In a pot over medium heat, heat oil. Add onion and sauté until translucent, about 3 minutes. Stir in garlic and cook for 2 more minutes, until fragrant.

2) Add lentils, salt, cumin seeds, and chili flakes. Stir in water and continue to cook for about 10 minutes, stirring occasionally.

3) Remove soup from heat and stir in ginger.

4) Ladle into serving bowls, top with sour cream, lime oil, and paprika oil, to taste, and garnish with a few cilantro leaves. Serve.

Paprika Oil
2 cups sunflower or canola oil
1/4 cup sweet paprika
1 tbsp sea salt
3 cloves garlic, minced

1) In a skillet over medium heat, heat oil.  Add paprika, salt, and garlic and stir well.  Remove from heat and let cool for 30 minutes.

2) Strain through a fine-mesh sieve into a  resealable jar (discard solids).

Lime Oil
1 cup sunflower oil
Zest of 3 limes

1) In a resealable jar, combine oil and lime zest. Set aside in a cool, dark place for 1 week, shaking jar occasionally.

2) Strain through a fine-mesh sieve into a clean resealable jar (discard solids).

These recipes will make more oil than you will need for this dish. Cover and refrigerate for up to 2 weeks.

Recipe by Judy Servay the founder and general manager at Robin des Bois (“Robin Hood”) in 
Montreal, QC. Photographer Jodi Pudge. Excerpted from Peter & Chris Neal’s “Goodness: Recipes & Stories” (Blakeman Books). 

One Comment

  1. dr.d d choudhary

    February 14, 2016 at 6:55 am

    Very good preperation dahl is universal ingredient of indian diet, dhal Roti, Dhal Bhaat, Khiddi, dossa , Iddali, sambhar,vedda, pakora, all types of dhal are used as per season and temperature,with chutneey of different types, added pickle and papad ( made of dhal ,also rice(rosted or fried equals to non vegetarian food meat beef in protein and amino acid contents. Dhal water Soup was major ingredient for dehydrarion and diarrhoe treatment fluid replacement therapy when WHO's ORS ( biggest discovery of this century)  was not discovered ( salt electrolyte solution) indians were master in salt solution, sorbet, kanji,kadda (Tea),, chhach, lassi, rose milk,khuskhus, kewada, incidentally Moong Dahal is easiest to digest, mix with bitter ( suokto) Bengali preperation they start food with bitter excellent liver clenser with crusiferous vegetables, many many more preperations are available in Indian vegetarian cousine as per area East,West north South Centre as per enviromrnt , temperature and season with special spices for vegetarian . Dr D D Choudhary

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