Urad Dal Soup

¾ cup split urad dal, without skins

6 cups water

½ tspn turmeric

3 Tblspn ghee (Clarified butter)

3 medium tomatoes, seeded and chopped

1 ¼ tspn salt

2 Tblspn coriander/cilantro or parsley, chopped

for tadka

1 ½ tspn finely chopped or minced ginger

1 ½ tspn cumin seeds

1 – 2 whole red dried chillies broken into bits

Wash urad dal under running water. Discard washing water.

Place the water, turmeric and a dab of the ghee into a Dutch oven and bring to a boil.

Add the dal and bring back to boil.

Reduce the heat to moderately-low, cover and simmer for half an hour. Add the tomatoes. Cover and let it simmer until the dal is completely cooked. Turn off heat and add the salt. Stir thoroughly.

Heat the ghee in a saucepan. Add the ginger root, cumin seeds and red chilli. Sauté until the cumin and chilli turn brown. Pour the tadka into the dal. Stir the dal, cover and allow to sit for 1 – 2 minutes.

Add water if the soup is too thick. Add the parsley or coriander, stir and serve. Goes well with rice.

Serves 4 to 6