Daal soup without pressure cooker

A comforting bowl inspired by the timeless Indian kitchen. Three kinds of lentils are gently simmered with ginger, garlic, and vegetables, then finished with a whisper of butter and asafoetida. Silky, spiced, and soul-soothing — this is daal at its most elegant. You can enjoy it with a curtsy sourdough! I just dip a big piece of home-made whole-wheat flatbread in it:)

Ingredients

3 tbsp masoor dal (red lentils)

3 tbsp moong dal (split yellow lentils)

2 tbsp toor dal (split pigeon peas)

1 inch piece of ginger, roughly chopped

2 cloves garlic, roughly chopped

1 tomato, chopped

1 carrot, chopped

¼ tsp turmeric

½ tsp salt (adjust to taste)

2 cups water (for initial cooking)

½ tsp pepper powder

1½ cups water (for adjusting consistency)

2 tbsp fresh coriander, finely chopped

Method

Rinse the masoor, moong, and toor dals in several changes of water until the water runs clear. Soak them together for 30 minutes in warm water.

Drain and place the soaked dals in a heavy-bottomed pot with 2 cups of water, the ginger, garlic, turmeric, salt, tomato, and carrot.

Bring to a boil, skimming off any froth that forms, then reduce the heat to low and simmer gently for 40–50 minutes, stirring occasionally. The dals should be very soft and beginning to break down; if they thicken too much before softening, add a splash more hot water.

Once tender, cool slightly and blend the mixture to a smooth paste, or mash it coarsely if you prefer a rustic texture.

In a clean pan, melt the butter over medium heat. Add a pinch of asafoetida and let it sizzle for a few seconds to release its nutty aroma.

Pour in the blended dal mixture, add ½ tsp pepper powder, and stir in 1½ cups of water to reach your desired consistency.

Simmer for 10–15 minutes, allowing the flavours to mingle and deepen.

Stir through the fresh coriander just before serving.

Serving suggestion:Ladle the hot daal soup into bowls, perhaps dot each with a little extra butter for richness. It is lovely with warm rotis or a hunk of buttered toast — simple, golden comfort in a bowl.