Indian three lentil soup (daal)

Indian lentil soup or daal is an everyday staple at many Indian houses. It is an inexpensive and delicious way to add protein to your diet. It is warm and hearty. Serve this spicy daal with some toasted bread, naan or plain rice on the side.

Indian three lentil soup (daal)

Prep Time: 10 minutes

Cook Time: 30 minutes

Serving Size: 3-4

Indian three lentil soup (daal)


  1. 1/2 cup moong daal (Mung daal)
  2. 1/2 cup urad daal (Black Gram daal)
  3. 1/2 cup toor daal (Yellow Pigeon Pea)
  4. 1 medium onion chopped
  5. 1 medium tomato chopped
  6. 4-5 garlic cloves
  7. 1/2 inch ginger chopped
  8. 8-10 curry leaves
  9. 2 tbsp cilantro chopped
  10. 1/2 tsp mustard seeds
  11. 4-5 red chilles
  12. 1/2 tsp turmeric powder
  13. Pinch of asafoetida
  14. 2 tsp oil
  15. Salt to taste


  1. Pressure cook all the 3 daals together for 5-6 whistles. Add some salt while pressure cooking.
  2. Once the pressure is off, remove daal from pressure cook and let it cool for 10-15 minutes.
  3. Heat oil in a heavy bottom pan. Add mustard seeds. Once they splutter add ginger, garlic, curry leaves, red chilled and pinch of asafoetida. Saute for a minute.
  4. Add chopped onions and tomatoes. Mix everything well and saute for 5-7 minutes. Once oil starts to separate add cooked daal.
  5. Stir everything and let it come to a boil. Add water to adjust consistency.
  6. Add salt and let it cook for another minute.
  7. Turn off heat and add chopped cilantro.
  8. Serve hot as soup or as a side to white rice.
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