Indian Dal Soup with Ginger and Rhubarb

In by Lisa Soldo-JohnsonLeave a Comment

Indian Dal soup with ginger and rhubarb is a creation inspired by the overabundance of rhubarb I harvested from my garden.  After making four batches of my Creamy Rhubarb Bread Pudding Bars, found in my upcoming cookbook, “It Begins at the Table”, I incorporated the rest of my harvest into this flavorful soup.

Healthy pigeon peas called Toor Dal are the base of this lentil-style soup.  The aromatic flavors of fresh garlic and ginger, cardamom and cloves, and fresh rhubarb are slowly  simmered in an organic vegetable broth.  The result is a rich, zesty soup with subtle bites of sour and packed full of comforting goodness.

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Print Recipe
Indian Dal Soup with Ginger and Rhubarb Yum
Aromatic Indian Dal soup with subtle bites of sour rhubarb is simmered in fresh ginger and spices.
Course Soup/Salad
Cuisine India
Prep Time 10 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Course Soup/Salad
Cuisine India
Prep Time 10 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Instructions
  1. Rinse the dal 2 to 3 times until the water runs clear.
  2. In a medium pot, combine the dal, rhubarb, ginger, garlic, cardamom, cloves, pepper, and vegetable broth. Bring to a boil over high heat. Reduce the heat to medium-low and simmer 45 minutes, or until the dal is tender, stirring occasionally.
  3. Remove the cardamom pods and cloves and serve.
Recipe Notes

Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com

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