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5 from 1 vote

Indian Daal with Vegetables

Course Soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Author Cooks with Cocktails

Ingredients

  • 1 tbsp coconut oil
  • 1/4 tsp asafetida
  • 2 tsp panch puran (mix of cumin seeds, fenugreek seeds, mustard seeds)
  • 2 tsp curry or menthe leaves
  • 1 onion
  • 2 carrots , diced
  • 4 stalks celery , diced
  • 4 - 5 garlic cloves
  • 1 square inch ginger , diced
  • 1 tsp turmeric
  • 2 tomatoes , diced
  • 1 green chili
  • 2 cups red daal (lentils)
  • 5 cups chicken or vegetable broth
  • 2 tsp garam masala
  • 1 tsp red chili powder
  • 1 bunch kale , chopped
  • 1 tbsp . salt or to taste
  • 2 tsp palm sugar

Instructions

  • In a big pot on medium heat, add the coconut oil.
  • Add the asafetida, panch puran, curry or menthi leaves and cook till the seeds start to pop.
  • Next add the onion, carrots, celery, ginger, tomatoes, turmeric, garam masala, red chili powder, tomatoes, chili and garlic and salt. In that order. Stirring a little bit in between each addition.
  • When the veggies are tender, add the daal and the broth.
  • Add the palm sugar and stir again.
  • Cover and cook till the daal is soft. This can take up to 45 mins.
  • Half way through, add the chopped kale and cover again.
  • When its ready, adjust the seasoning and spices as you see fit.
  • Serve on its own, or with roti, or over rice.