How to make Masoor Dal Soup

🥣 Masoor Dal Soup

✅ Serves: 2

⏱ Prep + Cook Time: 25–30 minutes

🥄 Texture: Smooth or slightly chunky (your choice)

---

🧄 Ingredients:

• 1/2 cup masoor dal (red lentils) – rinsed well
• 1 small tomato – chopped (optional, adds mild tang)
• 1 clove garlic – minced (optional, aids digestion)
• 1/4 tsp turmeric powder
• 1/2 tsp cumin seeds (jeera)
• A pinch of asafoetida (hing) – optional, helps with bloating
• 1 tsp ghee or very light oil
• Salt – to taste
• 2–3 cups water
• Fresh coriander (cilantro) – for garnish (optional)

---

🔥 Instructions:

1. Pressure cook or boil the dal:
   • In a pressure cooker or pot, add washed masoor dal, turmeric, tomato (if using), and 2 cups water.
   • Cook until soft (2–3 whistles in a pressure cooker or ~20 minutes in a pot).
2. Mash or blend:
   • Once cooled, mash the dal with a spoon or blend it for a smooth texture (optional, depending on how soft you want it).
3. Temper the soup:
   • In a small pan, heat 1 tsp ghee.
   • Add cumin seeds and let them crackle.
   • Add garlic (if using) and sauté lightly until golden.
   • Add a pinch of hing.
4. Combine:
   • Pour the tempering into the cooked dal.
   • Add salt to taste.
   • Adjust consistency with more water if needed.
   • Simmer for 2–3 minutes to bring it all together.
5. Serve:
   • Garnish with a bit of fresh coriander (if desired).
   • Serve warm — you can sip it like soup or pair it with soft rice or toast.

---

💡 Tips for Recovery:

• Add a few drops of lemon juice only if tolerated (after 1–2 weeks post-surgery).
• Skip chili entirely to keep it gut-friendly.
• You can add carrot or bottle gourd for extra nutrients if needed.