It’s always interesting to note that delicious recipes are created when we are struck with creativity. This dhal soup is a great mix of 4 varieties of dhal cooked with mild favours kicking in from ginger and coconut milk.
With winter chill still in the air, the cravings for comfort food continues. Although Dhal is a common dish in Indian cooking but trying and mixing in the flavours and keeping it slightly on a neutral tone was some thing I wanted to experiment.
My boys are still not yet into heavier seasoning of mustard and cumin so this version of dhal quite appealed to them. I have also added chopped tomatoes to give a tangy taste.
The best part of this recipe is that it requires one pot or a pressure cooker and the soup is ready to devour.
So let’s get into making this scrumptious dish. It will make you all warm inside and trust me it will also leave feeling energised. I have served this dhal with some homemade Dukkah, raisins and pepitas.
I used finely chopped roasted sesame, roasted almond , ground cumin, ground coriander, and cayenne powder to make the Dukkah.
HOW TO MAKE DHAL SOUP
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