A luscious, creamy dhal loaded with flavour, this split-lentil soup can be served with paratha, rice or devoured as is to warm your heart and lift your soul.
Add the lentils and water in a saucepan over medium-high heat and bring to a gentle boil. Add the turmeric, the salt and the tomatoes. Cook until the lentils break apart and thicken slightly, about 20 minutes. Then use a manual mixer to blend the dhal into a fine soup and simmer for another 20 minutes.
Meanwhile, in a skillet, heat the vegetable oil over medium heat. Add the onions and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, add the garlic and chillies and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the rest of the chopped garlic and cook, stirring constantly, until the garlic is fragrant and tender, about 2 minutes. Add the chillies, leaving them whole to add flavor or cut in half to add heat. Pour the contents of the skillet into the cooked lentils and stir.
TIP: It's extremely easy to undercook the onions and garlic. They need to be on the brink of being burned.
Toss in the finely cut coriander. Serve with naan bread, rice or have as a soup with a dash of lemon juice.
0 servings