Urid Dal Soup W. Fennel Flavor

Rinse the Urid Dal thoroughly in a baking bowl with cold water. Drain the water two or three times. If the water does not turn whitish during the washing, the dal is sufficiently washed and can drain in a sieve. Peel and finely grate the ginger, and pound the fennel in a mortar or grind it in an electric coffee grinder.

Bring the water, dal, ginger and fennel and half of the chopped mint to a boil in a large saucepan, and continue on low heat for One hour until the dal is tender.

Remove the dal soup from the stove and add the salu. Meanwhile, beat the soup with a whisk or mixer until it is nice and creamy.

In a small frying pan, heat the ghee over medium-high heat. When the fat is hot, add the crushed chili pepper and cumin seeds, and sauté until the cumin turns brown. Then quickly add the asafoetida spice, after 1-2sec. the tomatoes. Do everything for 3-4 min until the tomatoes start to break down, then pour the whole thing into the hot dal soup and stir.

Cover the dal soup for two min to allow the spices to develop.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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