---
title: Masoor Dal Shorba (Red Lentil Soup with Mustard Oil Tempering)
servings: 4
prep time: 10 minutes
cook time: 22 minutes
source: https://mycibora.com/recipes/masoor-dal-shorba
---

Gather @red lentil{200%g}, @onion{1}, @ground turmeric{0.5%tsp}, @dried red chili{2} and @fresh cilantro{2%tbsp}.

Simmer the lentils with the turmeric, half the @garlic{3%clove}, the @tomato{1} and 900 ml water until fully soft and starting to fall apart, about 18 minutes, skimming any foam. ~{18%minutes}

Whisk or lightly mash the lentils to a coarse, spoonable consistency.

In a small pan, crackle the @mustard seed{0.5%tsp} and dried chilies in the @mustard oil{2%tbsp}, then add the remaining garlic and @ginger{10%g} and fry until golden.

Pour the sizzling tempering straight into the pot and simmer 3 minutes to marry the flavors. ~{3%minutes}

Season with @salt{}, finish with @lemon{0.5} juice and cilantro, and ladle hot over rice or drink it on its own.