Mixed Dal Soup

Amati

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

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.
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.
Add the tomato mixture to the dal. Add coconut, salt and jaggery to taste.
Garnish with fresh coriander and coconut.

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