Ginger Dal Soup
This bright and colorful ginger dal will warm your heart and brighten your day. Perfect for spring with the heat of the chilis and ginger, and the bright color and warmth of the turmeric and dal.
Ingredients
- ¼ Cup Fresh Cilantro
- 1 tsp Cumin Powder
- ½ tsp Fennel Seeds
- ¼ tsp Anise Seeds
- ¼ tsp Chili Powder
- 1 tsp Yellow Mustard Seeds
- ½ tsp Turmeric Powder
- Salt To taste
- ½ tsp Black Pepper Ground
- 3 inch Fresh Ginger Peeled, and finely chopped or grated. Substitute ½ tsp ginger powder.
- ½ Cup Yellow Lentils (Toor Dal) Rinsed, and soaked overnight, or at least 6 hours
- 1 Whole Tomato Seeded, and roughly chopped
- ½ tsp Ghee
Instructions
- Heat ghee in a sauce pan over medium heat, and sautee cumin, mustard, anise, and fennel seeds until fragrant, about 2 minutes. Stir in remaining spices and chopped ginger. Sautee for 1 additional minute.
- In the same pan, add toor dal, tomato, and green chilies, and bring to a boil. Make sure all ingredients are covered, and add more water as necessary. Simmer for 30 minutes to an hour when they are completely soft. Use an immersion blender to blend to desired consistency.
- Serve with basmati rice or garlic naan.
