Yield
6 servings (serving size: about 1 cup)

Ghee, a browned clarified butter common in Indian cuisine, has a deep brown color and a rich, nutty flavor. If you prefer spicier dal, don't seed the jalapeño.

How to Make It

Step 1

Heat 1 1/2 teaspoons Ghee in a large saucepan over medium heat. Add onion, carrot, and garlic; cook 5 minutes. Stir in broth and next 7 ingredients (through peas); bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.

Step 2

Place mustard and cumin seeds in a large nonstick skillet over medium heat; cook for 1 minute or until toasted. Add remaining 3 tablespoons Ghee; cook 1 minute or until seeds begin to pop. Stir into soup; serve immediately.

Step 3

Note: Nutritional analysis includes Ghee.

Ratings & Reviews

nwilker's Review

nwilker
January 02, 2015
It was an interesting approach to throw in ghee at the end, and i've never made ghee, so that was a nice learning experience, but this recipe just left a lot to be desired. I've made more flavorful dal/lentils with many other recipes on cl.

AshleyF10's Review

AshleyF10
December 16, 2010
Excellent. Used 2 tsp. ground cumin instead of seeds. Otherwise followed recipe exactly, and served to guests with rice and roasted cauliflower.