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Dal (Indian Red Lentil Soup)

With Mazola® Canola Oil

Recipe by: @listen2lena

Serving Size Icon


6 Servings

Total Time Icon


45 Minutes

Skill Level Icon




  • 1 cup red lentils (masoor dal) 
  • 5 cups water 
  • 1 tsp salt 
  • 1/4 cup Mazola canola oil 
  • 1/4 tsp mustard seeds 
  • 1 tsp ginger, finely chopped 
  • 2 cloves garlic, finely chopped 
  • 1 medium onion, finely chopped 
  • 1 medium tomato, diced 
  • 1/2 tsp turmeric powder 
  • 2 green chillies, seeded and sliced in half 
  • 2 tbsp cilantro, chopped 

Tadka (tempered spices, optional):

  • 3 tbsp Mazola canola oil
  • 5 cloves garlic, finely chopped
  • 1 tsp cumin
  • 1 tsp red pepper flakes
  • ½ tsp paprika


  1. In a large bowl, rinse the red lentils under cool running water. Drain; set aside. 
  2. In a medium pot over high heat, bring water to a boil. Add red lentils and cook for 15 minutes. Stir in salt and turmeric. Remove from heat and transfer cooked lentils to a heat-resistant bowl. Return pot to the stove.
  3. Reduce heat to medium. Heat canola oil and add mustard seeds; cover pot until seeds begin to crackle and pop, about a minute. Uncover pot and add ginger, garlic, onion, tomato green chillies. Add a pinch of salt (if desired) and sauté until the vegetables are soft, about 5-6 minutes. Add the cooked red lentils to the pot and bring mixture to a boil. Continue to cook for 10-15 minutes. Reduce heat to low; add cilantro and simmer an additional 5 minutes. Remove from heat. 

To make the tadka:

  1. In a small pot over medium heat, heat the canola oil. Add the garlic, cumin, red pepper flakes and paprika to the pot and simmer for 3-4 minutes, or until the garlic is crisp. Remove from heat and transfer to a small bowl. Spoon over dal as desired. 
  2. Serve dal over basmati rice, or as a soup alongside naan.

Recipe created by @listen2lena