Mung dal soup

DHAL

1 cup moong dhal

8 cups water

1 tbsp freshly grated ginger

Pinch of ground black pepper

lemon juice

salt

Fodni:            1 tbsp ghee or oil

                    1 tsp cumin seeds

                    1 tsp coriander seeds (ground might be best)

                    ½ tsp fennel seeds

                    ½ tsp turmeric powder

Preparation:

·        Wash it app. 3 times in water and let soak for about one hour. Add it with the water in a pot and let it boil.

·        When boiling add the ginger

·        Reduce the heat and let the dhal simmer till it falls apart (you might want to keep an eye on the dhal as it likes to boil over, in case too much froth develops on the surface you might remove it with a skimmer).

·        Add salt to taste.

Prepare the Fodni:     heat up the ghee in a small pan

Add the seeds in the above order (if you use ground coriander, then add at the end)

                              Then add the turmeric

·        Pour the Fodni into the dhal, stir everything well and boil it up again.

·        Add lemon juice and the black pepper.

·        When serving, you can sprinkle chopped coriander on top.