Indian Dal Soup

Instructions

1. Prepare the lentils
   Rinse the red lentils (masoor dal) under cold water until the water runs clear. Drain well and set aside.
2. Make the tadka (tempering)
   Heat oil or ghee in a large pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant. Add the chopped onion and sauté for 3-4 minutes until translucent.
3. Add aromatics
   Add the minced garlic, grated ginger, and chopped green chili (if using). Sauté for another 1-2 minutes until the raw smell disappears. Be careful not to burn the garlic.
4. Add spices and tomato
   Stir in the ground turmeric, ground coriander, and chopped tomato. Cook for 2-3 minutes until the tomatoes start to break down and form a thick paste.
5. Cook the lentils
   Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes until the lentils are completely soft and beginning to break down.
6. Blend for smoothness (optional)
   For a smoother consistency, use an immersion blender to partially puree the soup, or leave as is for a more textured soup. If the soup is too thick, add a little more broth or water to reach your desired consistency.
7. Season and finish
   Stir in the salt, garam masala, and lemon juice. Adjust seasonings to taste. Allow to simmer for another 2-3 minutes to blend the flavors.
8. Garnish and serve
   Remove from heat and garnish with fresh chopped cilantro. Serve hot with naan bread or steamed rice on the side. For an authentic touch, you can drizzle a little extra ghee on top just before serving.