Spiced Gujarati Lentil and Tamarind Soup
A tangy and comforting lentil soup enriched with tamarind and tempered with mustard seeds and curry leaves, balanced with the warmth of cumin and coriander. This indian-inspired vegan (gluten free, vegan) ready in about 80 minutes pairs toor dal (split pigeon peas), tamarind paste, mustard seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup toor dal (split pigeon peas)
- 2 tbsp tamarind paste
- 1 tsp mustard seeds
- 10 leaves curry leaves
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 small, slit green chili
- 1 tbsp, minced ginger
- 2 cloves, minced garlic
- 2 tbsp oil
- 1 tsp salt
- 4 cups water
- 2 tbsp, chopped fresh coriander leaves
Instructions
- Step 1: Rinse 1 cup toor dal thoroughly and soak for 30 minutes.
- Step 2: In a large pot, add the soaked dal and 4 cups water, then bring to a boil and simmer uncovered for 30 minutes until dal is soft.
- Step 3: Stir in 2 tbsp tamarind paste and 1 tsp salt, simmer for 5 minutes to combine flavors.
- Step 4: Heat 2 tbsp oil in a small pan over medium heat. Add 1 tsp mustard seeds and let them pop, then add 10 curry leaves, 1 tsp cumin seeds, 1 tsp coriander powder, 1/2 tsp turmeric powder, 1 small slit green chili, 1 tbsp minced ginger, and 2 cloves minced garlic. Sauté for 2-3 minutes until fragrant.
- Step 5: Pour this tempering into the cooked dal mixture and stir well. Simmer for another 5 minutes for the flavors to meld.
- Step 6: Garnish with 2 tbsp chopped fresh coriander leaves and serve hot with steamed rice or flatbread.
Equipment for this recipe
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Frequently asked questions
How long does Spiced Gujarati Lentil and Tamarind Soup take to make?
Total time is about 80 minutes (40 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Gujarati Lentil and Tamarind Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep toor dal (split pigeon peas) from drying out.
Can I substitute ingredients in Spiced Gujarati Lentil and Tamarind Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Gujarati Lentil and Tamarind Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Gujarati Lentil and Tamarind Soup gluten free?
Yes — this recipe is tagged gluten free, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
