Spiced Gujarati Lentil and Tamarind Soup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe (gluten free), 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 rice, quinoa, or a quick salad. 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.

Prep: 40 min Cook: 40 min Serves 4 Indian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup toor dal thoroughly and soak for 30 minutes.
  2. 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.
  3. Step 3: Stir in 2 tbsp tamarind paste and 1 tsp salt, simmer for 5 minutes to combine flavors.
  4. 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.
  5. Step 5: Pour this tempering into the cooked dal mixture and stir well. Simmer for another 5 minutes for the flavors to meld.
  6. Step 6: Garnish with 2 tbsp chopped fresh coriander leaves and serve hot with steamed rice or flatbread.

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