Masoor Dal Soup has become a household favourite in India, blending the wholesomeness of lentils with the comfort of a hot, flavourful bowl of soup. In a country where lentils form a core part of daily diets, Masoor Dal holds a special place for its earthy flavour, high protein content, and easy digestibility. Over time, home cooks and chefs alike have transformed the simple dal into a rich, aromatic soup, striking the perfect balance between health and taste. From homes to restaurants, this dish has evolved into more than just a humble meal; it is now regarded as a nourishing delicacy that warms both the body and the soul.

One of the key reasons for the popularity of Masoor Dal Soupis its nutritional value. In an increasingly health-conscious society, it has earned a reputation as a superfood soup, packed with protein, iron, fibre, and essential minerals. For vegetarians, it serves as an excellent alternative to protein-rich non-vegetarian broths, making it a staple in weight management diets, detox regimes, and immunity-boosting meal plans. Families across India also prepare it regularly for children and the elderly, as it is light, soothing, and easy to digest while still providing abundant nourishment.

The versatility of Masoor Dal Soup has also contributed to its fame. It can be prepared in countless ways, mild and creamy for those who prefer subtle flavours, or spiced and tangy for those who crave zest. Its adaptability allows it to be customised for all palates, and the addition of Indian spices elevates it into something truly comforting and aromatic. In many households, Masoor Dal Soup doubles up as a light dinner option, especially during winter or the monsoon season, when people crave something warm and hearty. It is also a popular appetiser in Indian restaurants, served with toasted bread or croutons, adding a contemporary twist to a traditional favourite.

At the heart of its irresistible taste is the generous use of Indian spices. With Spyran Masala’s range of authentic masalas, the soup transforms into a flavourful delight. Whether it is the smokiness of cumin, the heat of black pepper, or the subtle fragrance of garam masala, each spice adds a new layer of depth. This perfect medley of spices, when combined with red lentils, fresh vegetables, and a touch of lemon, creates a bowl of comfort that continues to win hearts across India. Truly, Masoor Dal Soup embodies the best of Indian cooking, simple, nourishing, and bursting with flavour.

Ingredients:

• 1 cup masoor dal (red lentils), washed and soaked for 20 minutes
• 1 medium onion, finely chopped
• 1 medium tomato, chopped
• 1 carrot, chopped
• 1 clove garlic, minced
• 1 small piece ginger, grated
• 1 green chilli, slit (optional)
• 1 tbsp oil or ghee
• ½ tsp Spyran Cumin Seeds
• ½ tsp Spyran Turmeric Powder
• 1 tsp Spyran Coriander Powder
• ½ tsp Spyran Red Chilli Powder
• ½ tsp Spyran Black Pepper Powder
• ½ tsp Spyran Garam Masala
• Spyran Saltto taste
• 4 cups water or vegetable stock
• Fresh coriander leaves, chopped (for garnish)
• Lemon wedges, for serving

Instructions:

• Cook the Dal:In a pressure cooker or heavy-bottomed pan, heat oil/ghee. Add cumin seeds and allow them to splutter. Add onions, garlic, and ginger; sauté until golden. Add tomatoes, carrots, and green chilli, cooking for 3–4 minutes.

• Add Spices & Dal:Mix in Spyran turmeric powder, Spyran coriander powder, and Spyran red chilli powder. Stir well. Add the soaked masoor dal and water/vegetable stock. Pressure cook for 3–4 whistles.

• Blend & Season:Once cooked, blend the dal mixture using a hand blender for a smooth soup-like consistency. Return to the pan, add Spyran black pepper powder, Spyran salt, and Spyran garam masala. Simmer for another 5 minutes to let the flavours meld.

• Garnish & Serve:Garnish with fresh coriander leaves and serve hot with a squeeze of lemon juice. Pair with toasted bread or croutons for a wholesome meal.