‘Lentils have been part of the human diet since aceramic Neolithic times’ – amazed with this fact, I have given a zesty tempering to a mix of moong dal (green gram dal) and masoor dal (pink lentil).

 An exciting recipe of dal:

• Boil the lentils till it softens, the thicker you want the soup the less should be the quantity of water. 

 Tadka (Tempering)

• To the vegetable oil add mustard seeds, after the mustard seeds begin to crackle – add fenugreek seeds, cumin seeds, black peppercorns, cloves and pieces of star anise.
• Enrich the mix of whole spices with mashed pieces of garlic, hing (asafoetida) powder, turmeric & chilli powder, and salt.
• Sauté finely chopped potato pieces, finely chopped pieces of green capsicum and coarse mash of tomatoes with the mix of masala.
• After the potato pieces soften – meld the sizzling tadka with the lentil soup.

HapPY eaTING!