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) 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
