Indo Thai Curry Soup….and other creative Infused Dal Recipes!

An earthy soup that combines the goodness of Indian and Thai cuisine- perfect for the fall and all under 30 minutes! And a compilation of creative dal recipes by many talented bloggers.

Indian fusion recipe for Thai flavored soup using protein rich dal, dried shitake mushrooms and broccoli. Easy to make, filling and delectable soup
Indo Thai Curry Soup in under 30 minutes!

You all know my passion for creating fusion recipes, right? I go nuts thinking of the endless combinations of flavors possible in our global village. My family will happily attest to my nutty behavior 🙂

My hubby was fighting a cold yesterday, so I decided to make soup. He did not care for chicken soup and I was too tired to go grocery shopping. You know where I am going with this, don’t you? 🙂  So, this is the data I had-we both love Thai curries, all I had on hand was dried shitake mushrooms and broccoli and I needed to make a hearty, flavorful soup that was filling.

My solution was to combine the quick cooking, protein rich, masoor dal with the earthy, deep flavored mushrooms and the bold Thai curry flavors. The tender crisp broccoli florets added the crunch and so was born the Indo Thai red curry soup! The key is to whisk the masoor dal after it is cooked so it blends in well. Now that I know that this soup hit a home run, I have so many combinations to try! I already got some sweet potatoes. They combine so well with the masoor dal….yum yum.

But first, let me get to this under 30 minute recipe.

Indo Thai Curry Soup

  • Servings: 4 big or 8 small
  • Difficulty: easy
  • Print


  • 1 teaspoon coconut oil
  • ½ cup masoor dal/ red lentils, washed and drained
  • ½ teaspoon turmeric powder
  • 5 cups hot water, divided
  • 6 dried shitake mushrooms, washed and soaked in hot water
  • 1 teaspoon Trader Joe’s Thai dry chili paste (medium spicy)
  • 1 ½ teaspoon  store bought Thai red curry paste
  • 1 teaspoon fish sauce
  • 1 ½ tablespoon jaggery powder
  • Zest and juice of 1 lime
  • Salt to taste
  • 2 cups bite sized broccoli florets
  • 1 ¼ cups coconut milk

To make the Indo Thai Curry Soup-

  1. Heat the oil in a pan over medium heat. Add the masoor dal and roast it for about 1 minute, taking care not to burn it. Add the turmeric powder and roast if for another minute or so.
  2. Add 2 cups of the hot water and stir. When it comes to a boil, lower heat slightly, cover and cook the dal, until it is cooked and mushy, about 10 to 12 minutes.
  3. Meanwhile, strain the soaking liquid of the mushrooms and keep aside. Remove the tough stems of the mushrooms and chop the mushrooms in bite size pieces.
  4. Uncover and whisk the dal with a wire whisk until blended. Increase heat to medium high, add the 3 cups of water, the mushroom soaking liquid and the chopped mushrooms. Stir well.
  5. Add the dry chili paste, red curry paste, fish sauce, jaggery powder lime zest and salt. Let it cook for about 5 to 6 minutes.
  6. Add the broccoli florets and cook until they are tender crisp- 1 minute or so.
  7. Add the coconut milk and let the soup simmer on low for about a minute. Add the lime juice and serve the hearty, delicious soup!

Since dal is a good vegetarian option for protein, I find creative ways of incorporating it as part of our healthy diet, in appetizers, soups, salads, rotis, chutneys and the heirloom recipe for Munganey which is a dessert.

Gluten free, protein rich, split pea fritters that are not fried! Figure friendly, healthy recipe with avocados,corn and olive oil.
Dal Vada….. with a healthy twist!
#Vegetarian #vegan #glutenfree #Indian #mulligatawny #soup
One Pot Vegetarian Mulligatawny Soup
Easy recipe for a nutrition packed salad. Indian fusion recipe for clean eating. Gluten free, vegetarian, low fat dressing.
Shaved Brussel Sprouts, Mung Dal and Pomegranate Salad


#Indianfusion #easy #recipe for #glutenfree roti wraps with the goodness of turmeric, dal and yogurt
Gluten free Turmeric and Cumin Roti Wraps with dal in the dough
Easy Indian recipe for luscious and nutritious parathas using  protein rich dal
Figure friendly Dal Methi Parathas
Healthy, handy, easy dry chutney with the goodness of coconut, curry leaves, flax seeds and dals
Versatile Coconut, Curry leaf and Flaxseed chutney with dals
#easy #Indian #recipe for #vegan #dessert #kheer made with chana dal ,jaggery and coconut
Munganey- vegan, dessert kheer made with chana dal, coconut milk and jaggery.

Last week I did a compilation of more or less traditional dal recipes from all regions of India. I am honored that so many talented bloggers responded to my request to send in their favorite dal recipes. So I decided to do a part 2 of the compilation with some unique recipes. Here are their amazing recipes-

Tina's Garlic Scape Dal
Tina’s Garlic Scape Dal
Sonal's Punjabi Sookhi Urad Ki Dal
Sonal’s Punjabi Sookhi Urad Ki Dal
Loretta's Lentil and Vegetarian Cottage Pie
Loretta’s Lentil and Vegetarian Cottage Pie
Sreelatha's Beetroot Leaves Poriyal
Sreelatha’s Beetroot Leaves Poriyal


Priya's Chettinad-Vada-Curry-Recipe
Priya’s Chettinad-Vada-Curry-Recipe
Archana's Lentils with Drumstick Leaves
Archana’s Lentils with Drumstick Leaves
Anjali's - A Bowl Full Of Goodness
Anjali’s – A Bowl Full Of Goodness
Lathiya's  Classic South Indian Pudalangai Kootu
Lathiya’s Classic South Indian Pudalangai Kootu
Usha's Mixed Herb Dal
Usha’s Mixed Herb Dal
Sowmya's Vaazhaipoo Paruppu Usili
Sowmya’s Vaazhaipoo Paruppu Usili


Meena's beans Paruppu Usili
Meena’s Beans Paruppu Usili
Richa's Chana Dal Fara Gojha Peetha-steamed-lentil-stuffed-dumplings
Richa’s Chana Dal Fara Gojha Peetha-steamed-lentil-stuffed-dumplings

And for dessert,

Shibani's Moong Dal Payasam
Shibani’s Moong Dal Payasam



54 thoughts on “Indo Thai Curry Soup….and other creative Infused Dal Recipes!

Add yours

  1. I love, love, love your first picture Sandhya. I’m talking about the arrangement, the colors, the way you styled it etc. It’s really well put together and thought out. So let’s get to the recipe, it sounds just lovely. Tell me, what type of coconut milk do you use? I’m always so afraid of the many types out there. I know for my curries sometimes I use the Maggi coconut powder. The cans can be a bit scary when reading the back of the can. Love the “infused” soup here, those ingredients sound divine, I’m sure your husband felt better right away. Oh and thanks so much for including my humble cottage pie 🙂

    Liked by 1 person

    1. Thanks so much Loretta. I am so thrilled to get compliments on the photo as i shot the photos in a hurry that day as my husband was waiting for the soup 🙂
      I do use the milk powder but for this recipe, I used Trader Joe’s coconut creme and water.
      I absolutely loved your cottage pie. I want to make it soon.


  2. Wow just wow, loved the first click, so beautifully styled! I have always wanted to try a simple Thai recipe, this soup sounds delicious and the collection of dal recipes very interesting 😊


  3. Lovely picture of soup, beautifully styled! Bowl of soup is inviting and bookmarking the recipe. Some of the dal recipes are interesting, specially the garlic scape dal.


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