This earthy lentil soup is Rajat Parr's take on dal, the Indian side dish . He gives it unexpected richness by whisking in butter just before serving. More Fantastic Soups More Indian Recipes

Rajat Parr
November 2009

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© Anna Williams

Recipe Summary

active:
20 mins
total:
1 hr 15 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a pot, cover the lentils, cardamom and sliced ginger with 1 inch of water. Bring to a boil and cook over moderately high heat until the lentils start to soften, about 10 minutes. Drain the lentils and transfer to a bowl; discard the cardamom and ginger.

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  • Melt 3 tablespoons of the butter in the pot. Add the onion, garlic and minced ginger and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Reduce the heat to low. Add the coriander, cumin, cayenne and garam masala and cook, stirring, until fragrant, 4 minutes.

  • Add the stock, tomatoes and lentils to the pot and bring to a boil over high heat. Simmer over moderate heat until the lentils are softened and the soup has thickened, about 1 hour. Stir in the remaining 2 tablespoons of butter and season with salt. Ladle into bowls and serve.

Suggested Pairing

Parr looks to Beaujolais for an excellent partner to this soup; given the right producer and vineyard, he says, the wine can transcend its ho-hum reputation and be truly great.