Spicy Laxmi Dal

6 Servings

mild

This basic legume soup is eaten in one form or another with almost every Indian meal. Serve with rice, chapatis and your favorite Indian dishes.

Ingredients

1 cup dal (use moong dal, toor dal, or yellow split peas)

4-5 cups water (varies with dal type and desired thickness)

2 tsp turmeric

4 TBL light oil or ghee, divided

1 medium onion, chopped

1 TBL Monsoon Balti

1 TBL ginger, minced

2 medium tomatoes, diced

Salt to taste

1-2 TBL Kerala Chaunk (depending on desired heat)

Garnish:

Small bunch cilantro or parsley, chopped

Yoghurt

Instructions

1

Wash your dal in several changes of water and drain.

2

Combine the dal and water in a heavy saucepan, cover and carefully bring to a boil.

3

Lower heat, add turmeric and simmer gently for about 1.5 hours, stirring occasionally until the dal is soft. Add more water if it gets too thick during that time.

4

Whisk the mixture to a smooth consistency

5

In a separate frying pan over medium heat, add 2 TBL ghee or oil.

6

Add onions. Sauté 3 minutes.

7

Add Monsoon Balti. Sauté 1 minute