Stewed lentils and rice are a staple in Indian cuisine. Every region has their own varieties of dal using lentils like black and green gram, pigeon peas, and split lentils called masoor dal. This recipe uses brown masoor which makes a hearty and healthy lentil soup.
In our one pot version of dal, we do "tadka" or blooming of the spices and aromatics in oil before we cook the lentils in it. This recipe is slow cooker and pressure cooker friendly. Check out the tips on the recipe card for each method.
What you'll need at home: 1 onion, 1 inch ginger, 2 cloves garlic and 1/2 cup yogurt