'Bhai, Yeh Toh Dal Hai!': New York Times Shares Recipe Of ‘Red Lentil Soup’, Desis React

Among the vast array of delectable dishes, one comfort food stands out: Dal. This humble yet incredibly flavorful lentil has the power to evoke feelings of nostalgia and warmth, reminding Desis of their home and their roots.?

The New York Times?stirred up a storm among its Indian readers when it mistakenly referred to a classic Indian dish, masoor dal, as 'red lentil soup.'

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In Indian cuisine, dal holds a special place as a fundamental element of an essential meal, featuring various types of lentils like toor (pigeon peas), masoor (red lentil), and moong (green gram dal).?

However, the NYT's Twitter post accompanying the recipe created a wave of dissatisfaction due to its misleading caption.

"I have made this soup at least three dozen times, always yielding the same delicious results." This revelatory lentil soup takes less than an hour to make and has 19,600 five-star reviews."

Curated by Melissa Clark, the recipe in question was prominently showcased on the official website of the New York Times.?

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It offered a comprehensive breakdown of the ingredients and method, resembling the components commonly found in traditional Indian dal.

The recipe included essential elements such as onions, tomatoes, garlic, and aromatic spices, staying true to the essence of authentic Indian dal preparations.

"Based on Turkish lentil soup, mercimek cobras, it is light, spicy, and a bold color (no murky brown here): a revelatory dish that takes less than an hour to make," read the description on the website.

However, the response from desi netizens was less than enthusiastic, and the article's comments section showcased a diverse array of reactions.

One user wrote, "Daal. It's peeli daal. Use a pressure cooker, and you won't need a "regular blender, or a food processor, (to) purée half the soup."

Another user pointed out and said, "It’s literally daal, consumed by millions of Indians every day."

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