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.

Share this Post

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

Leave a Comment