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.
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)
Small bunch cilantro or parsley, chopped
Wash your dal in several changes of water and drain.
Combine the dal and water in a heavy saucepan, cover and carefully bring to a boil.
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.
Whisk the mixture to a smooth consistency
In a separate frying pan over medium heat, add 2 TBL ghee or oil.
Add onions. Sauté 3 minutes.
Add Monsoon Balti. Sauté 1 minute