URAD DAL SOUP WITH ONIONS AND GARLIC (VEGAN, GLUTEN-FREE) Recipe - Tenali Double Horse

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Ingredients:
  • 3 cups urad daal skinned and split , cooked (see notes below on how to cook)
  • 3 tbsp chana daal , cooked (see notes below on how to cook)
  • 1/2 medium white onion , finely chopped
  • 1/2 green fresh jalapeno chili , de-seeded and finely chopped
  • 3 cloves garlic , minced
  • 1/2 teasp black mustard seeds
  • 1/4 teasp red chili powder , optional
  • 1/2 teasp ground turmeric
  • 3/4 - 1 teasp salt
  • pinch asafetida or hing , may need to omit for gluten-free , see notes below
  • 1/4 cup fresh cilantro + extra for garnish , finely chopped
  • 1.5 tbsp cooking oil , or your favorite cooking oil
  • 2 cups water
Instructions:
  1. In a large non-stick pot, heat the oil on medium heat.
  2. Add the black mustard seeds and asafetida and fry for a few seconds until fragrant.
  3. Immediately add the garlic, onions, and green jalapeno chili. Saute until fragrant and the onions start to become translucent. Be sure not to burn the mixture. If you find this happening, either add some more oil or turn down the heat.
  4. Add the cooked urad dal, cooked chana dal, turmeric powder, and salt. Saute with the onion-garlic mixture for a few minutes, mixing frequently.
  5. Add the water and the bring the soup to a gentle simmer. Once simmering, turn down the heat to medium-low.
  6. Continue to simmer on low heat until some of the water boils off and the soup becomes thick in consistency (about 10-20 min). If you start to feel the soup becoming too thick, you can add a little more water.
  7. Add the chopped cilantro. If needed, season once more with salt to taste. Simmer for additional 3-5 minutes.
  8. Garnish with some fresh cilantro and serve warm with roti, naan, or toasted french bread.

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