Mung Dal Soup

Ingredients

• 1 cup split yellow mung dal
• 5 cups water
• 1 tbsp ghee
• 1 tsp cumin seeds
• 1/2 tsp ground turmeric
• 1 inch fresh ginger, grated
• 1 pinch hing (asafoetida)
• 1/2 tsp rock salt
• Squeeze of fresh lime
• Fresh coriander leaves, to finish

Method

1. Rinse the mung dal well, then soak it for fifteen minutes and drain.
2. Put the dal in a pot with the water and turmeric, bring to a boil, and skim off any foam.
3. Lower the heat and simmer for about twenty-five minutes until the dal is very soft and breaks apart.
4. In a small pan, warm the ghee and add the cumin seeds, hing and ginger. Let them sizzle until fragrant.
5. Pour this spiced ghee into the dal and stir it through.
6. Add the salt and simmer for a couple more minutes.
7. Finish with a squeeze of lime and fresh coriander, and serve warm.

Thin it with more water for a lighter soup or keep it thick as a dal. A staple for gentle, everyday eating.