Yellow lentil soup, pahelo daal
Cozy Up with Pahelo Daal: A Nepali Yellow Lentil Soup
Looking for a comforting and flavorful soup to warm you from the inside out? Look no further than Pahelo Daal, a traditional Nepali yellow lentil soup! This vibrant and creamy soup is packed with nutrients and incredibly easy to make, perfect for a weeknight dinner or a cozy weekend meal. ‘Pahelo’ translates to ‘first’ and ‘Daal’ refers to lentils, often considered the first dish served in a traditional Nepali meal.
This isn’t just any lentil soup; the combination of fragrant spices like turmeric and cloves, along with the simple yet effective technique of blending with ghee, creates a truly unique and satisfying experience. It’s a staple in Nepali households, and we’re thrilled to share our version with you.
What makes this Pahelo Daal special?
- Creamy Texture: Blending the soup with ghee (or butter) creates a luxuriously smooth and creamy texture that’s incredibly comforting.
- Warm Spices: The turmeric and cloves add a beautiful warmth and depth of flavor.
- Nutrient-Rich: Yellow lentils are a fantastic source of protein and fiber.
- Easy to Make: This soup comes together in under an hour, making it perfect for busy weeknights.
Serving Suggestions:
Traditionally, Pahelo Daal is served with a drizzle of cilantro oil, a sprinkle of chili powder for a touch of heat, and crispy nimkies (Nepali fried biscuits) for dipping. A side of rice or naan bread also complements the soup beautifully.
Tips for the Perfect Pahelo Daal:
- Soaking the Lentils: Soaking the lentils for 15 minutes helps them cook more evenly and reduces cooking time.
- Skimming the Foam: Be sure to skim off any foam that forms on the surface of the soup while it’s simmering. This will result in a clearer and more flavorful broth.
- Adjusting the Seasoning: Don’t be afraid to adjust the salt and pepper to your liking.
Frequently Asked Questions:
- Can I use red lentils instead of yellow split peas? While you can, yellow split peas (masoor daal) provide a slightly different flavor and texture that’s traditional to this recipe. Red lentils will cook down more and create a thicker soup.
- Is this soup vegan? To make this soup vegan, simply substitute the ghee with a plant-based butter or oil.
- Can I make this soup ahead of time? Yes! Pahelo Daal actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
- What are nimkies? Nimkies are small, crispy fried biscuits that are a popular snack in Nepal. You can find them at some Indian or Nepali grocery stores, or you can try making your own.
- Can I use a different type of oil? You can, but vegetable oil is neutral and won’t overpower the other flavors. Olive oil can be used, but it will impart a slightly different flavor.
We hope you enjoy this comforting and flavorful Pahelo Daal! Let us know in the comments how it turns out for you.
Yellow Lentil Soup, Pahelo Daal
Ingredients
- 1 cup Yellow split peas (masoor daal) soaked in water for 15 minutes
- 3 oz Potatoes peeled and diced
- 5 oz Carrots peeled and diced
- 1 oz Onion roughly chopped
- 1 oz Garlic roughly chopped
- 2 oz Tomatoes roughly chopped
- 1 tsp Turmeric powder
- 2 Cloves Cloves
- 1 tsp Vegetable oil
- 2 tsp Ghee or Butter
- 7 cups Water
- 2 tsp Salt
- 1 tsp Pepper
Instructions
- Heat up vegetable oil, saute onion and garlic until translucent
- Add vegetables, cloves and lentil. Saute for another 2 minutes.
- Add water, bring it to boil, skim off the clouds and simmer for another 25 minutes or until fully cooked
- Add the seasoning
- Blend the soup with ghee until very smooth and creamy.
- Serve with Cilantro oil, chili powder and fresh nimkies.
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