Lentil Soup with Coconut

Recipe by
Total Time:
45 mins
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Curried Carrot and Apple Soup, Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba

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  • Chana Dal – 250 grams
  • Freshly Grated or Dessicated Coconut – 100 grams
  • Mustard Seeds – ½ tsp
  • Dried Red Chili – 4
  • Shallots – 4
  • Turmeric Powder – ½ tsp
  • Curry Leaves – 2 sprigs
  • Garlic – 2 tbsp
  • Water – 1 liter
  • Ghee(Clarified Butter) – 3 tsp
  • Salt – to taste

How to Make Lentil Soup with Coconut

  • Wash lentils thoroughly.
  • Soak in water for atleast 6 hours. Drain.
  • Finely chop the shallots.
  • Heat 1 tbsp of ghee in a pan.
  • Add and sauté lentils for about 5 minutes.
  • Transfer this into a pressure cooker, add turmeric powder and water. Cook until 2 whistles, reduce flame and cook for another 20 minutes.
  • In the same pan heat the 1 tbsp ghee.
  • Add mustard seeds, allow to pop.
  • Add curry leaves sauté till they get fried and curl.
  • Add dried red chilli, broken in small pieces and Shallots. Sauté till golden brown.
  • In a separate pan add the remaining ghee, add garlic andsauté for 2 minutes. Add coconut and allow it to become light brown.
  • Now to the mashed and well cooked lentil soup add the sautéed ingredients and salt.
  • Drizzle a few drops of fresh melted ghee on the soup and now it is ready to be served.