Mixed Dal Soup
Amati


Read PDF

• 1/2 cup dal (mung, toor, urid, chickpea, red lentils)
• 1 ½ cups water
• ½ tsp turmeric
• 1 tsp oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 5-6 curry leaves
• ½ tsp ginger – grated
• ½ tsp coriander powder
• Pinch asafoetida
• 1 tomato - chopped
• Fresh grated coconut - optional
• Salt and jaggery/brown sugar to taste
• Fresh coriander
 
1. Place water and dal in a large pot or pressure cooker and add turmeric. Bring to the boil and cook until the dal is soft.
2. In a separate pan heat the oil, add the mustard seeds, then cumin seeds, curry leaves, ginger, coriander powder and asafoetida. Add the tomato and fry for 5 minutes.
3. Add the tomato mixture to the dal. Add coconut, salt and jaggery to taste.
4. Garnish with fresh coriander and coconut.