Mix Lentil Soup is a comforting, protein-rich dish made with a blend of nutritious dals, gentle spices, and fresh ingredients. It’s light, hearty, and perfect for boosting your energy while keeping your digestion happy.
A simple, soul-warming meal for busy days or cozy evenings!
Ingredients:
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2 tbsp Moong Dal (Yellow split lentils)
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2 tbsp Masoor Dal (Red lentils)
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2 tbsp Toor Dal (Split pigeon peas)
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2 tbsp Chana Dal (Split Bengal gram)
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2 tbsp Urad Dal (Split black gram, optional)
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1 small Tomato (chopped)
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1 small Onion (chopped)
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1 Green Chili (chopped)
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½ inch Ginger (grated)
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½ tsp Cumin Seeds
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¼ tsp Turmeric Powder
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½ tsp Black Pepper (freshly ground)
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½ tsp Red Chili Powder (optional)
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1 tbsp Ghee or Oil
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Salt to taste
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3–4 cups Water (adjust for desired soup consistency)
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Fresh Coriander Leaves (for garnish)
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Lemon wedges (for serving)
Instructions:
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Wash and Soak Dals:
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Wash all the dals together 2–3 times.
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Soak for 30 minutes (optional for faster cooking).
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Pressure Cook the Dals:
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In a pressure cooker, add the soaked dals, chopped tomato, onion, ginger, green chili, turmeric, salt, and about 3–4 cups water.
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Pressure cook for 3–4 whistles until soft and mushy.
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Let the pressure release naturally.
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Mash and Adjust:
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Once cooked, mash the dal lightly with a ladle or whisk.
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If needed, add more hot water to adjust to soup consistency.
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Prepare Tadka (Tempering):
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In a small pan, heat ghee or oil.
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Add cumin seeds and let them splutter.
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Add a pinch of red chili powder and quickly pour the tadka over the dal soup.
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Final Seasoning:
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Sprinkle freshly ground black pepper.
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Mix well and simmer for 2–3 minutes.
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Serve Hot:
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Garnish with chopped coriander.
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Squeeze a lemon wedge before serving for extra freshness.
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Quick Tips:
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You can also add a pinch of garam masala for a slightly richer flavor.
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For a more nourishing version, add spinach, carrots, or bottle gourd while cooking dals.
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Adjust water based on whether you like thick or thin soup.
