This easy jeera dal converts simple ingredients into incredible flavor! Red lentils cooked to creamy and scented with sizzling cumin, garlic, chili oil tadka. (gluten-free, soy-free, nut-free) 19 g fiber, 19 g protein!
Jeera means cumin, and dal means lentils. Together, they create a simple meal that doesn’t sacrifice flavor. This is a simple cumin-scented lentil soup that’s cozy and satisfying.
This is a simple recipe with everyday ingredients, but it makes such a delicious dal. It’s one of the simple, home-style dals that my mom used to make often.
I changed it up a little to make it slightly spicier and creamier with some non-dairy yogurt. If you cook the dal long enough, it becomes creamy on its own, so if you don’t want to add non-dairy yogurt, that works just as well.
We make this simple dal with red lentils (masoor dal), along with tomato and dried fenugreek leaves. While the lentils cook, we make an amazing tadka, which is a spiced oil with cumin seeds, green chili, and garlic. That tadka takes the dal to the next level!
This jeera dal is delicious served with your favorite Indian sides or sabzi! In the photo above, I’m serving it with my simple gobi aloo matar.
Why You’ll Love Jeera Dal
easy to make with simple ingredients
30-minute recipe with tons of flavor
while the lentils simmer, make the quick cumin spiced oil
Craving something rich and comforting? This Hyderabadi Mutton Marag is a flavorful, brothy soup with tender mutton, nutty flavors, and aromatic spices—perfect for chilly evenings.
A cold evening calls for a warm bowl of Mutton Marag, especially when there’s some crusty bread on the side. After all, what more could you possibly need? This Hyderabadi delicacy is a rich, brothy soup packed with nutty, garlicky flavours, while the mutton is cooked until wonderfully tender and falls right off the bone.
What makes this dish truly stand out is the way it’s made; pressure-cooked for tenderness, then slow-simmered for deep, layered flavors. A blend of almond and cashews gives the broth a silky texture, while whole spices bring in the classic warmth. Traditionally served as a starter at weddings and feasts, Mutton Marag is comfort food at its finest.
Pair it with naan, tandoori roti, or even just a hunk of crusty breadto soak up every last drop of that yummy flavorful broth.
Bone-in Mutton: The marrow infuses the broth with richness. You may use boneless mutton, but I highly recommend bone-in pieces for the best flavor
Whole Spices: Cinnamon, cardamom, cloves, and bay leaves create complex flavors
Nut Paste: Almond and cashew paste for a silky, creamy texture
Herbs: Coriander and mint for freshness
Lemon: A final squeeze adds brightness and tang
Frequently Asked Questions
What to eat with Mutton Marag?
Mutton marag is traditionally eaten on its own, but you can pair it with naan, tandoori roti, or crusty bread.
Can I make it with chicken?
Yes, but reduce the cooking time as chicken cooks a lot faster than mutton
Can I add vegetables?
Traditionally, this is a meat-heavy soup, but you can add carrots, potatoes, or even bottle gourd for extra texture and flavor.
What does “Marag” mean?
“Marag” comes from Arabic, meaning “broth” or “stew.” This dish has Mughal influences and is a popular starter in Hyderabadi cuisine.
Richa’s Top Tips
Use Bone-in Mutton. This is the secret to achieving a ricer and more flavorful broth
Pressure Cooking is the fastest way to get this soup on the table. It cuts down the cooking considerably and delivers mutton that is sooo tender and perfectly cooked
Don’t skip on the final slow Simmer. It helps develops the full depth of flavor
Don’t rush the onions. Sauté the onions until they turn light brown. This gives the marag a lovely depth of flavour without making the broth too dark.
Adjust the consistency to your liking. Marag is meant to have a light, brothy consistency. If it gets too thick, simply add a little hot water and adjust the seasoning before serving.
Storage Tips
Refrigerator: Let the mutton marag cool completely before transferring to an airtight container. Refrigerate for up to 3 days.
Freezer: Marag freezes well. Store it in freezer-safe containers in individual portions and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop until piping hot. If the marag has thickened in the fridge, add a splash of water while reheating and adjust the seasoning if needed.
Make-ahead tip: The flavours develop beautifully as the marag sits, so you can make it a day ahead and reheat it before serving.
Serving Ideas
Serve mutton marag hot as a soup or light main course, with plenty of the fragrant broth and tender pieces of mutton in every bowl.
Pair it with naan, roomali roti, or paratha to soak up the rich, nutty broth.
A side of sliced onions, lemon wedges and green chillies works beautifully if you enjoy a little extra freshness and heat.
Once a royal banquet dish, Mutton Marag has become a popular choice for celebrations and cozy nights. With its rich broth, tender meat, and aromatic spices, it’s sure to become a favorite in your kitchen!
Tried this recipe? Tag me on IG @my_foodstory and show me your delicious bowls of Mutton Marag! 🍲✨
Heat ghee in pressure cooker, add whole spices, saute for a minute on low heat, add onions, saute for 3-4 minutes on medium heat till they turn light brown. Add green chillies, ginger garlic paste along with 2 tablespoons of water & saute for 2 minutes.
Add mutton & 1 teaspoon of salt & saute for 5-6 minutes till the mutton gets coated with the aromatics and turns light golden.
Add 2 tablespoons of coriander leaves, 1 ½ cup of water and close the lid of the pressure cooker. After 1 whistle, lower the heat and cook for 20 minutes. Let the pressure release on its own. At this stage, mutton should be cooked to tender but the meat should not fall off the bones as it may get too mushy.
Open the pressure cooker and heat it on high. Add the spice powders, remaining 1 ¼ teaspoon of salt, almond and cashew paste, lemon juice, remaining 2 tablespoons of coriander leaves, mint leaves, remaining 2 ½ cup of water and mix everything well. Simmer for 20 minutes and serve.
Video
Notes
Bone-in mutton is best suited for this recipe as the bone & marrow renders a rich flavour to the soup.
Water is added with ginger garlic paste to avoid it from getting burnt.
Pressure cooking mutton helps it get cooked faster vs cooking in a pot which may take double the time depending on the mutton.
There may be hundreds of recipe for Vegetable Noodle Soup, but this version is one of the easiest you will ever make. This veg noodle soup recipe is loaded with vegetables, cooked in one single pot, and is so filling and comforting. Vegetable Noodle Soup When you are dieting having lots of soups really helps...
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Classic French Onion Soup is known as Soupe à l'Oignon in France is one of the country's most beloved dish of all time. Deep caramelised onions cooked in chicken stock, topped with toasted french bread, gruyere cheese and broiled to create rich and flavourful French onion soup. All you need is some patience and time...
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Red Bell Pepper Soup is a tangy, warm and comforting soup. It has a smooth texture, mildly spiced and tangy taste just perfect for cold days. The natural sweetness from red bell peppers and onion, combines with the gentle heat from pepper and the light tang from tomatoes, gives the soup a balanced and rich taste.
This soup recipe is great as a starter or even as a light meal. It's also a nice alternative to tea or coffee in the evenings during winter. This recipe has a creamy and velvety texture. It feels both healthy and hearty. You don't need a long list of ingredients, easy and quick to make too.
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About Red Bell Pepper Soup
Red Bell Pepper Soup is a light and comforting soup made with red capsicum, garlic, onion, tomato, herbs, spices and butter. This soup does not use any fancy or rich ingredients still tastes so delicious and is one of my family favourites.
You can serve this soup with croutons, toasted bread, or even a sandwich. You might also enjoy it simply as an evening warm drink as it is mild. It's good for a light dinner or as an appetizer and is ideal for both kids and adults.
This soup recipe can be customized easily to suit your taste preference. For a rich version, you can stir in some milk or cream. It's ideal for cold days, busy weekdays, or when you want something healthy with little effort.
I have used one pot method but if you use pressure cooker then it takes very less time to make this soup perfect for weekend dinner. This soup tastes great on its own but you can serve it with toasted bread too.
Climate here is so chill that I feel like having soup daily. I made this red bell pepper soup long back when I found fresh ones during my vegetable shopping. I wasn't sure how it would turn out, but one sip and I loved it. I had it with warm toasted bread and it was perfect.
Bell Pepper Soup Video
Roasted Bell Pepper Soup Ingredients
Red bell pepper - This is the key ingredient of this soup. It becomes soft and slightly juicy, when sauteed. It brings natural sweetness and taste to the soup. You can use a combination of red and yellow bell peppers.
Olive oil - Used olive oil for sautéing. You can use regular cooking oil too.
Garlic - Adds a deep flavour to the soup.
Onion and tomato - Add mild sweetness and tang. These softens when cooked, gives the soup a balanced flavour, smooth texture and nice colour.
Water - Used to cook the ingredients and to adjust consistency of the soup. Add more for a lighter texture, or less to keep it creamy and rich.
Chilli flakes - adds extra spice to the soup.
Butter - adds rich taste and creaminess to the soup.
Pepper powder, Chilli flakes - adds spice and heat to the soup. It balances the sweetness of the vegetables and gives the soup a little kick.
Oregano - adds herbed flavour and taste to the soup.
Why This Recipe Works
Quick and easy to make in one pot.
Uses easily available ingredients in your kiychen.
2.Add 4 cloves garlic and 1 medium sized onion sliced.
3.Add 2 small tomatoes roughly chopped along with 2 big sized red bell pepper chopped roughly and salt to taste.
4.Saute until tomatoes turn mushy and raw smell leaves.
5.Add around 2 cups water and let it boil.
6.Cook covered for 10-12 minutes or until it turns soft.
7.Now check if garlic is cooked if it is soft then other ingredients will be cooked well too.
8.Use a hand immersion blender to blend.
9.Blend until smooth. If you like more textured then blend it slightly coarse.
10.Add salt to taste, ½ teaspoon pepper powder, ¼ teaspoon chilli flakes, ¼ teaspoon oregano and 1 tablespoon butter.
11.Give a quick mix and let it boil for few minutes.
12.Switch off.
Serve hot with toasted bread!
Expert Tips
Sautéing - Sauteing onion, garlic, tomatoes and red capsicum well is the key for a great tasting soup.
Oil - Olive oil is best for this soup but you can regular cooking oil too make sure it is odourless.
Grinding - Blend the mixture thoroughly for a velvety soup. You can strain it for a smoother texture if preferred. If you like coarse texture then grind it slightly coarse.
Consistency - This soup is slightly thick and creamy but you can adjust the consistency by adding water if you like it thin and runny.
Variation- Add milk, cream at the final stage for more richer taste. You can even use mixed herbs for seasoning.
Flavour - You can use other seasonings of your choice. Add more pepper powder if you like it more spicy.
Serving and Storage
Serve Red Bell Pepper Soup hot, garnished with a sprinkle of chilli flakes and oregano. It pairs well with toasted bread or croutons for a wholesome meal.
If storing, allow the soup to cool completely, then store it in an container in the fridge. It keeps well for 2 days. Reheat gently on the stove before serving.
FAQS
1.Can I use green or yellow bell peppers instead?
Red bell peppers are naturally sweeter and ideal for this recipe. I would recommend to stick with red itself but you can try with a combination of red and yellow. I would not suggest using green capsicum.
2.Can I skip the tomatoes?
Yes, but tomatoes add tanginess and volume to the soup. If you prefer you can skip and use just onion, garlic and red bellpepper.
3.How can I make it creamier?
Add little milk or cream in the last step and simmer gently for a more rich and creamy soup.
4.Can I make this recipe ahead of time?
Yes, this soup keeps well in the fridge. Prepare in advance and reheat when needed.
5.How can I adjust the consistency?
You can use water or milk to thin down and adjust the consistency.
If you have any more questions about this Roasted Bell Pepper Soup Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Roasted Bell Pepper Soup Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Red Bell Pepper Soup is a tangy, warm and comforting soup. It has a smooth texture, mildly spiced and tangy taste just perfect for cold days. The natural sweetness from red bell peppers and onion, combines with the gentle heat from pepper and the light tang from tomatoes, gives the soup a balanced and rich taste.
Course Soup
Cuisine Indian
Keyword 30 mins recipes, soup recipes, starter, veg recipes, vegetable
Add 4 cloves garlic and 1 medium sized onion sliced.
Add 2 small tomatoes roughly chopped along with 2 big sized red bell pepper chopped roughly and salt to taste.
Saute until tomatoes turn mushy and raw smell leaves.
Add around 2 cups water and let it boil.
Cook covered for 15 minutes.
Now check if garlic is cooked if it is soft then other ingredients will be cooked well too.
Use a hand immersion blender to blend.
Blend until smooth. If you like more textured then blend it slightly coarse.
Add salt to taste, ½ teaspoon pepper powder, ¼ teaspoon chilli flakes, ¼ teaspoon oregano and 1 tablespoon butter.
Give a quick mix and let it boil for few minutes.
Switch off.
Serve hot with toasted bread!
Video
Notes
Sautéing - Sauteing onion, garlic, tomatoes and red capsicum well is the key for a great tasting soup.
Oil - Olive oil is best for this soup but you can regular cooking oil too make sure it is odourless.
Grinding - Blend the mixture thoroughly for a velvety soup. You can strain it for a smoother texture if preferred. If you like coarse texture then grind it slightly coarse.
Consistency - This soup is slightly thick and creamy but you can adjust the consistency by adding water if you like it thin and runny.
Variation- Add milk, cream at the final stage for more richer taste. You can even use mixed herbs for seasoning.
Flavour - You can use other seasonings of your choice. Add more pepper powder if you like it more spicy.
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