Indian Moong Dal Soup

Instructions

1. 1

   Rinse yellow moong dal thoroughly in cold water until clear, then drain. Mince garlic and grate fresh ginger. Set aside a medium soup pot on the stove and measure out cumin seeds, turmeric, ghee, salt, and water.

2. 2

   Heat ghee in the medium soup pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds until aromatic and lightly browned. Watch carefully so they do not burn and turn bitter.

3. 3

   Add minced garlic and grated ginger to the pot. Stir constantly with a wooden spoon over medium heat for 1 minute until fragrant and softened without letting the garlic darken too much.

4. 4

   Add the drained moong dal, turmeric powder, and salt. Stir gently for 1 minute to coat the lentils in spiced ghee. If spices start to stick to the bottom, add a splash of water and stir quickly.

5. 5

   Pour in 1000 ml of water and stir well. Bring the mixture to a rapid boil over high heat, then reduce heat to low, cover with a lid, and simmer gently for 20 minutes until lentils are very soft and falling apart.

6. 6

   Remove the lid and whisk vigorously with a wire whisk for 1 minute to break down the lentils into a smooth, comforting soup. Ladle hot into shallow bowls and serve immediately with fresh herbs or extra warm ghee.