Dhal Lentil Soup
Dhal, or Dal, comes from the sanskrit word meaning "to split," which is exactly what happens to lentils in the dish. This soup features dry lentils, tumeric, vegetable oil and diced onions.
8 oz. dry lentils
1 qt. water
1/4 tsp. salt
1/4 tsp. turmeric
2 tbsp. vegetable oil
3 oz. diced onions
1/4 oz. Dahl Masala Powder (cumin, coriander, paprika, cayenne, garam masala)
1. Simmer lentils in water with salt and turmeric until mushy.
2. In skillet, heat oil, add onions and cook until clear. Add spice mix and fry until aromatic, about 1 min.
3. Remove from heat and stir into cooked lentils. Adjust salt if needed. Serve hot.
Recipe by University of Texas, Austin