Preparation info
  • Makes 12 cups 3 l ) ;


    first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

Dal, cooked and semipuréed pulses, such as lentils, split peas, and the like, are a part of most Indian meals, serving as condiments or soothers, depending on their spicing. In combination with rice, they make for substantial nutrition.

I thought that dal would make a very good soup. I decided to use toor dal, a sort of small yellow split pea, to make the soup, as I had just gotten Namita Panjabi’s recipe for the rasam I had had at her restaur