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Dal Fry – Spiced Indian Lentil soup

July 13, 2015 By Richa 67 Comments

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Easy Dal Fry. Red and yellow lentils spiced with Indian spices and tempering. Easy, Vegan, Gluten-free Soy-free, nut-free. Serves 2 to 3

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Dal Fry - Spiced Indian Lentil soup | Vegan Richa #vegan #glutenfree #soyfree #Indian #lentils

This is Hubbs’ weekend mixed lentil dal fry. After experiments in the kitchen during the week, I generally want to stay out of the kitchen on the weekend. So its either eat out or he cooks 🙂

He usually will pick up red lentils (masoor dal) and petite yellow lentils (mung dal / split green gram) and make a version of this dal. Both the lentils are on the same shelf, else split peas :0 . He is also very generous with the tempering. He will chop up the entire onion, a bunch of garlic and ginger (which I forgot to add to the written recipe below when it was posted, though the dal will be fab with or without) and add the spices generously. The resulting dal always comes out fabulously delicious. He also incorporates some new tricks he picks up from his reads, like adding a splash of lemon to the onions or/and tomatoes. When I make dal, I think everyday Dal and tadka, and tadka(tempering) is usually a light flavoring. There are no such restrictions when hubbs cooks, so his tempering adds volume, tons of flavor, which works really well served up with a veggie side of gobi aloo, Indian pickle, papadum, rotis and rice. Ah, bliss.

Yellow lentils (mung dal) take longer to cook, hence the red lentils will break down in the dal. The porridge like consistency is the preferred consistency when it comes to Indian dahls. If you like them less mushy, use 1 type of lentil (all red or all yellow) and cook until al-dente and then add the tempering. 

What is your favorite weekend meal?

Dal Fry - Spiced Indian Lentil soup | Vegan Richa #vegan #glutenfree #soyfree #Indian #lentils

For Hindi and English names of some of the commonly used lentils and beans in Indian cuisine, see this post with lentil pictures! Or of course get my cookbook 🙂

There several ways to make dals. Dal Fry and Dal tadka are 2 of them.  Both methods are slightly different methods of making the dal but give a different flavor profile. Lentils are cooked first in Dal fry and then different types of tadka or fry tadka are added. Dal tadka can have dal cooked with the volume ingredients like onion, tomato etc, and a tadka/tempering of just oil and spices added at the end.

More Dals from the blog

  • Kashmiri Dal – Split Pea & Yellow Lentil Soup…
  • Dal Tadka Mix in a Jar. Pink Lentil soup in a Jar. Vegan…
  • Oil free Lentil Soup. Spicy Garlic Dal
  • Easy Chana Dal Recipe. Split Chickpea Soup

Pictured below with high protein spiced flatbreads (methi thepla) I make for hubbs to take along on his hikes.  

Dal Fry - Spiced Indian Lentil soup | Vegan Richa #vegan #glutenfree #soyfree #Indian #lentils

Dal Fry - Spiced Indian Lentil soup | Vegan Richa #vegan #glutenfree #soyfree #Indian #lentils #veganricha
Print Recipe
4.88 from 16 votes

Dal Fry - Spiced Indian Lentil soup

Easy Dal Fry. Red and yellow lentils spiced with Indian spices and tempering. Easy, Vegan, Gluten-free Soy-free, nut-free. Serves 2 to 3
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: Indian
Servings: 3
Calories: 196kcal
Author: Vegan Richa

Ingredients

  • 1/3 cup (60 g) red lentils masoor dal
  • 1/4 cup (48 g) petite yellow lentils yellow mung dal or use red lentils
  • 3.5 cups (875 ml) water
  • 2 tsp oil
  • 1/2 tsp (0.5 tsp) cumin seeds
  • 1/2 tsp (0.5 tsp) black mustard seeds
  • a generous pinch of asafetida omit if you do not have gluten-free asafetida to make gf
  • 1 hot green chili finely chopped
  • 1 cup (150 g) chopped red or white onion
  • 5 or more cloves of garlic finely chopped
  • 1 inch of ginger finely chopped
  • 1 tsp ground coriander
  • 1/2 tsp (0.5 tsp) turmeric
  • 1/4 tsp (0.25 tsp) or more cayenne/red chili powder optional
  • 1 large tomato chopped small
  • 1 tsp lemon juice
  • 1 tbsp water
  • 3/4 tsp (0.75 tsp) or more salt
  • 1/3 cup (5.33 g) packed chopped cilantro

Instructions

  • Wash the red and yellow lentils, drain. Combine in a saucepan with water over medium heat. Cook for 18 to 20 minutes or until yellow lentils are tender. Reduce heat to low and simmer.
  • Meanwhile make the tempering. Heat oil in a skillet over medium heat. when the oil is hot, add the cumin seeds and mustard seeds. Let them start to sizzle and pop. the cumin seeds should change color and get fragrant. Add asafetida, chili, onion, garlic, ginger and a pinch of salt. Cook until translucent. about 5 minutes. Stir occasionally.
  • Add coriander, turmeric, cayenne and mix well. Add tomatoes, lemon juice and a tbsp of water and mix. Cook until the tomatoes are saucy. Mash the larger pieces. About 6 minutes.
  • Add the cooked lentils to the skillet (or the skillet contents to the lentil saucepan).
  • Add salt and half of the chopped cilantro, and continue to simmer the soup for 3 to 4 minutes or until bubbling. Taste and adjust salt and spice. Add a dash of lemon juice if needed.
  • Garnish with cilantro and serve hot with rice or flatbread with a side of roasted veggies or Indian spiced vegetable side.

Notes

For variation: Add 1/2 to 1 cup coconut milk instead of water.
Instant Pot: Cook the lentils in an Instant Pot with 1.5 to 2 cups water, Manual 3 minutes at hi pressure. Release after 5 minutes, then add the tempering (from steps 2 and 3 in a skillet) and simmer on saute for 2 minutes. Garnish and serve.
Nutritional values based on one serving

Nutrition

Nutrition Facts
Dal Fry - Spiced Indian Lentil soup
Amount Per Serving
Calories 196 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 655mg28%
Potassium 386mg11%
Carbohydrates 30g10%
Fiber 11g46%
Sugar 4g4%
Protein 10g20%
Vitamin A 525IU11%
Vitamin C 16.7mg20%
Calcium 55mg6%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Dal Fry - Spiced Indian Lentil soup | Vegan Richa #vegan #glutenfree #soyfree #Indian #lentils

Filed Under: daal, gluten free, Indian Vegan Recipes, Instant Pot, instant pot vegan indian recipes, main course:India, soy free Tagged With: vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Priti says

    July 14, 2015 at 7:10 am

    The dal looks greats, I usually make toor dal and add a handful of chana dal to it for variation. I should try this moong-masoor combination too. I agree, a generous tempering really brings out the flavor in a dal. My favorite weekend meal is Rajma chawal.

    Reply
  2. Cassie Tran says

    July 14, 2015 at 4:09 pm

    Funny, I just had Indian food last night! This is amazing.

    Reply
  3. Laura M. says

    July 15, 2015 at 5:09 am

    This looks delicious, something I would definitely cook soon. Could you please tell me where to find the recipe for the high protein flatbreads? I searched your site and couldn’t find it, is it under a different name?

    Reply
    • Richa says

      July 15, 2015 at 10:12 am

      awesome! it will be soon on the site. probably by friday.

      Reply
    • Richa says

      July 21, 2015 at 10:23 pm

      posted. http://www.veganricha.com/2015/07/methi-thepla-high-protein-savory-herbed-flatbread.html

      Reply
  4. Ingrid says

    July 16, 2015 at 5:12 am

    Thankyou I love your cooking and tasty recipes….wonderful nurturing food!
    Blessings

    Reply
  5. shani says

    July 16, 2015 at 6:34 am

    5 stars
    wow!! you’re lucky to have a husband that enjoys (and knows!) cooking 🙂
    I have recently moved away from home and miss my mum’s daal but this recipe’s ingredients are almost identical – will definitely use this as a guide to make it on the weekend

    a variation for your husband to try: (my family is punjabi) when frying the onion, add a small amount of crumbled wariyan) – I’m sure you would know what that is! it adds a delicious flavour to the daal (also, Amritsari wariyan is very spicy!)

    Reply
  6. Lisa says

    July 17, 2015 at 7:04 am

    H Richa, thanks to you and your husband for this recipe and info. I have both kinds of lentils at home. I’m also very interested in making that flatbread shown in the photos, so I’ll look for that recipe if you’re able to share it. All the best.

    Reply
  7. May says

    July 20, 2015 at 2:09 am

    I love a lentil soup and can’t wait to try this one out.

    Reply
  8. Amanda says

    July 20, 2015 at 12:06 pm

    If I cannot find black mustard seeds do you recommend using regular mustard seeds or omitting from recipe? Thanks!

    Reply
    • Richa says

      July 20, 2015 at 12:33 pm

      yes use any of yellow or brown mustard seeds that you have. yellow have a mild flavor profile, so you can add a bit more.

      Reply
  9. Ayaka says

    August 29, 2015 at 12:48 pm

    When you add the cooked lentils to the pan, how much water do you transfer with it or drain and just the lentils? Also, you have an option to use some coconut milk, but does that mean you put it with water when you cook lentils or put some coconut water at the end?
    Thanks!

    Reply
    • Richa says

      August 29, 2015 at 2:35 pm

      Transfer all to the pan or you can transfer the pan ingredients to the saucepan with the cooking lentils. To use coconut milk, sub some of the water. So use 1 cup coconut milk and 2.5 cups water to cook the lentils.

      Reply
      • Ayaka says

        August 29, 2015 at 3:04 pm

        So you cook lentils with 1.5 cup of liquid total not 3.5c as in recipe note above…?

        Reply
        • Richa says

          August 29, 2015 at 4:58 pm

          sorry that was 2.5 cups water, so 1 cup coconut milk + 2.5 cups water , thats 3.5 cups liquid.

          Reply
          • Ayaka says

            August 31, 2015 at 8:44 am

            I actually soaked the lentil before so 1.5c liquid worked just perfect :). Thanks!

  10. Pongodhall says

    September 6, 2015 at 7:46 am

    Your hubs is so spoilt!
    This combination is lovely.

    Reply
  11. Devin says

    December 23, 2015 at 12:27 pm

    You have a COOKBOOK?!?! Ordering it!

    Reply
    • Richa says

      December 23, 2015 at 1:30 pm

      Great!

      Reply
  12. Erin says

    December 29, 2015 at 6:47 am

    5 stars
    This was super delicious, Richa! Thanks!

    Reply
    • Richa says

      December 29, 2015 at 10:27 am

      Awesome!

      Reply
  13. Desiree Jacobs says

    February 7, 2016 at 11:18 pm

    Good day
    Going through your website I found these lovely recipes of yours my hubby is Indian and I am coloured lady but I love Indian food and cannot cook any of these we always going out to eat which is getting to expensive please help and if you have a cook book please let me know where can I order this please.

    Much appreciated thanks.

    Reply
    • Richa says

      February 7, 2016 at 11:26 pm

      Hi Desiree,

      Yes i do have a cookbook. From your email id i am guessing you are somewhere in south Africa? You can buy the book online from any bookstores there.
      http://www.loot.co.za/search?cat=qb&terms=vegan+richa
      http://www.takealot.com/books/all?qsearch=vegan+richa&_sb=1&_dt=3&_r=1

      Reply
  14. Joost says

    March 10, 2016 at 2:33 am

    Hi Richa,

    Our local indian restaurant serves a delicious dal soup and I’m still figuring out how to make it myself. So while searching online I found your site. Everything looks super delicious! I’ll try your dal recipe tonight.

    One question though: In the introduction you mention “a bunch of garlic”, but I don’t see it in the recipe. Any remarks? As I love garlic, I’ll probably trow in some cloves. Wondering what you take is on this…

    Kind regards,

    Joost

    Reply
    • Richa says

      March 10, 2016 at 10:24 am

      oh yes, why isnt it there in the recipe. Glad you caught that. Though the dal should taste great with or without. I must have written up the recipe this in the evening or something 🙂 updated now

      Reply
  15. miranda says

    September 2, 2016 at 6:42 pm

    5 stars
    What is the silver dish that holds little silver cups that appear to have spices and dal in it called?

    Reply
    • Richa says

      September 2, 2016 at 10:17 pm

      Its called Spice tiffin or Masala Dabba. I got this one from http://www.worldmarket.com/product/stacking-storage-canister-or-spice-box.do

      Reply
  16. Jamie says

    November 5, 2016 at 1:28 pm

    5 stars
    Hey! Am looking to try this recipe and wondering if you think it would turn out well in a slow-cooler? Thanks so much – huge fan of your blog.

    Reply
  17. Satya says

    January 20, 2017 at 8:25 am

    5 stars
    Hi Richa,
    This Dal is amazing! I always double it, so we hopefully have left overs 🙂 I have cooked it a 1/2 dozen times, and every time I can’t get enough of the beautiful smells of the spices during cooking; and we and guests love it – I refer everyone to your website!
    I love to cook. Your recipes allow me to venture out and enjoy discovering spices I didn’t know, or didn’t know how to use. Your book is also very helpful regarding the spices.
    Thank you for creating heathy, wonderful recipes for us animal lovers!
    Satya

    Reply
    • Richa says

      January 20, 2017 at 11:04 am

      Thank you! i am so happy that the recipes turn out so well. Spices add so much flavor to the food even in small quantities and many different flavors depending on the combinations used. Keeps the food interesting and new.

      Reply
  18. stevie wonder says

    February 17, 2017 at 2:41 am

    5 stars
    Made this a couple of times. Delish!!

    Reply
  19. Elena says

    February 17, 2017 at 7:36 pm

    5 stars
    This soup is heavenly! We are not vegetarian so used our own chicken stock from the freezer. I didn’t have cumin seeds to just used the powder. I also didn’t have coriander and added little hot spicy stuff. My husband said this is one of the best things I’ve ever made. I am definitely making 2 or 3 times more of it at a time to have enough for the week.

    Thank you for sharing!

    Reply
  20. Dan says

    April 23, 2017 at 10:46 am

    hi! this looks great and I can’t wait to try it. Is the cook time on the lentils for having soaked them or not?

    Thanks!

    Reply
    • Richa says

      April 23, 2017 at 12:18 pm

      The cook time is for unsoaked. Check 5 minutes earlier to see if the lentils are done and you can take them off heat.

      Reply
  21. Eti says

    August 23, 2017 at 11:33 am

    I made this a tweet 07:30 am today. By 18:00 it was all gone. Next time will triple the amount 🙂 BTW Richa, I tried rating this recipe (5*obviously) but the ranking option didn’t react. Just an FYI.

    Reply
    • Richa says

      August 23, 2017 at 12:17 pm

      Awesome! It gets a bit weird on certain browsers. Which one were you using?

      Reply
  22. Eti says

    August 23, 2017 at 2:04 pm

    Google chrome from my IPad. I can try it from the laptop if you think it would make a difference.

    Reply
    • Richa says

      August 23, 2017 at 6:58 pm

      Yes, please let me know if it does the same thing on laptop

      Reply
  23. Eti says

    August 24, 2017 at 6:49 am

    5 stars
    Hi there – looks like it’s working perfect from the laptop 🙂 I just managed to rate it.

    Reply
  24. Dianne Doyle says

    October 15, 2017 at 10:40 am

    5 stars
    This is the best Indian Dal I have ever made! The fresh lemon juice makes it!!!! Thank you for sharing so many delicious healthy foods!

    Reply
  25. Karen Flower says

    November 2, 2017 at 7:54 am

    5 stars
    I’ve just made this and it is seriously good to the point I will be disappointed if my OH eats the other portion!

    Agreeing that the fresh lemon totally make this. Definitely one to be making on a regular basis.

    Reply
    • Richa says

      November 2, 2017 at 5:27 pm

      yay!

      Reply
  26. Amanda says

    December 3, 2017 at 7:26 pm

    3 stars
    I tried this in my instant pot tonight and I followed the recipe exactly but it is wayyyy too watery. Are you not suppose to use 3.5 cups water when using an Instant Pot? The instructions did not specify and I’m quite sad as I was looking forward to this recipe so much! Can you please specify how to cook the lentils in the Instant Pot?

    Reply
    • Richa says

      December 3, 2017 at 10:22 pm

      it should say 1.5 to 2 cups water for instant pot. I think i missed adding that to the note. Sorry about that. You can cook the dal on saute for a few minutes uncovered to evaporate some of the water. Then blend it up into a thin soup.

      Reply
  27. ARJ says

    May 18, 2018 at 7:23 am

    5 stars
    My 13 yr old son has been wanting to learn to cook Indian dishes, so I found this recipe and we started with this. After tasting it he said “This is the most amazing thing I’ve ever tasted.” It is delicious! Thank for you for such a wonderful recipe with clear enough instructions that my son could put it together. The whole family is ga-ga over it!

    Reply
    • Richa says

      May 18, 2018 at 8:17 am

      Thats so amazing!! So glad it turned out so well!

      Reply
  28. Jamie says

    September 20, 2018 at 10:29 am

    Are u suppose to use the 3.5 cups of water from cooking lentils in the soup itself?

    Reply
    • Richa says

      September 20, 2018 at 10:42 am

      it becomes apart of the soup.

      Reply
  29. Anita Romero says

    February 23, 2019 at 4:29 pm

    5 stars
    I made this for dinner tonight. It is excellent! Love the spice combo, complex flavors, very satisfying !
    Definitely will be in my rotation of dishes.

    Reply
  30. Cindy says

    March 25, 2019 at 4:29 pm

    Could you please share what specific type of hot green chile pepper you recommend? Thank you!

    Reply
    • Richa says

      March 25, 2019 at 4:39 pm

      Iuse serrano or thai

      Reply
  31. MZ says

    March 29, 2020 at 4:50 am

    5 stars
    I made it and it is so delicious. Your cookbook is amazing, I have cooked many of the recipes from it 🙂

    Reply
    • Richa says

      March 29, 2020 at 10:48 am

      thanks

      Reply
  32. Sonia says

    April 21, 2020 at 10:36 am

    5 stars
    So incredibly good. Easy directions made it fool proof. I have several Dal recipes but this may be my favorite

    Reply
  33. luz says

    October 1, 2020 at 7:46 am

    I have made the recipe for 7 servings following the amounts advised and it is too much water for the amount of lentils, so it is not really good.

    But thank you for the recipe.

    Reply
    • Richa says

      October 1, 2020 at 8:32 am

      Use less to preference. Indian dals are usually thin consistency as they are served with rice

      Reply
  34. Jessica says

    November 29, 2020 at 12:23 pm

    5 stars
    Oh my gosh. This is the best Dal I’ve ever had. Soooo flavorful. Just perfect.😍I served this alongside your Indian Mashed Potato recipe. So, so good!

    Reply
    • Richa says

      November 29, 2020 at 1:15 pm

      Yum

      Reply
  35. Kari says

    December 22, 2020 at 9:22 am

    5 stars
    I love this recipe, it was the first one that I’ve used that have me the confidence and know how to really make homemade Indian food. Thank you so much for sharing it.

    Reply
    • Richa says

      December 22, 2020 at 9:38 am

      Awesome!

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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