Miz Chef

Food Is Sexy—Therefore, I Cook

Mixed Dal Soup

2 Comments

I picked up some mixed dal at an Indian store in Jackson Heights and since the weather was DSCF0007about to take a turn for the worse, I decided to make mixed dal soup. Mixed dal is a mixture of different split lentils and they make delicious meals. They’re also packed with protein, and with a few greens thrown in, you’ve got a complete, filling, satisfying meal. Toasting the caraway seeds gives the soup a great, complex flavor. And it was just right on a rainy, dreary day. So here’s my version of mixed dal soup.

Mixed Dal Soup DSCF0008

2 tablespoon olive oil
1 small onion, diced small
1 medium carrot, diced small
1 celery rib, finely chopped
¼ lb. sweet potato, diced small
½ teaspoon kosher salt
1 cup mixed dal
1 tablespoon caraway seeds, toasted (optional)
1 teaspoon ground fennel seeds
1 teaspoon garlic salt
freshly ground black pepper
½ lb. bok choy (green tops only), chopped

1. Heat the oil in a medium-large pot. Add the onion, carrot, celery, sweet potato, and kosher salt and sauté 5 minutes, or until vegetables have softened and onions are translucent.

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2. Add the dal, caraway seeds, fennel, garlic salt, pepper, and 4 cups water; mix well. Bring to a boil; lower the heat and cook, partially covered, until the dal are completely soft and disintegrating, about 1 to 1 ½ hours. Stir occasionally.

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3. Add the bok choy and continue cooking a few more minutes until the greens have softened.

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4. Taste the soup for seasoning; adjust as desired. Serve hot.

Makes about 6 servings.

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Author: Miz Chef

I consider myself an Agent of Food. I am a food writer, cookbook author, and personal chef.

2 thoughts on “Mixed Dal Soup

  1. I tried red lentil dhal recently, very tasty!

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