Dalor Tenga (assamese Style Lentil Soup)
Dalor Tenga is a traditional Assamese lentil soup that is tangy, flavorful, and comforting. It is a popular dish in Assamese cuisine and is often enjoyed with steamed rice.
Ingredients
- 1 cup masoor dal (red lentils)
- 2 tomatoes, chopped
- 1 onion, finely chopped
- 2 green chilies, slit
- 1/2 teaspoon turmeric powder
- 1 teaspoon mustard oil
- 1 teaspoon panch phoron (Bengali five-spice blend)
- 1 sprig of curry leaves
- Salt to taste
- 4 cups water
- Fresh coriander leaves for garnish
Instructions
- Wash the masoor dal and soak it in water for 10 minutes.
- In a pot, combine the soaked dal, chopped tomatoes, chopped onion, slit green chilies, turmeric powder, and water. Cook on medium heat until the dal is soft and mushy.
- Heat mustard oil in a separate pan. Add panch phoron and curry leaves. Let them splutter.
- Add the tempering to the cooked dal. Add salt to taste and let it simmer for a few minutes.
- Garnish with fresh coriander leaves before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 25g
- Protein
- 10g
- Fat
- 3g
Supplies
Pot Pan
Tools
Spoon Knife
Serving suggestions
Serve hot with steamed rice for a complete meal.
Tips & tricks
Adjust the tanginess by adding more or less tomatoes according to your preference.
Cost
$5