DIRECTIONS

• Soak the Dahl for 20-30 minutes in water and then strain off the water.
• Add the two cups of fresh water, strained dahl, salt, hing and thai chili to a saucepan. Bring to a gentle boil and then turn temperature down to a simmer.
• In a frying pan, melt the ghee over medium heat. Add the curry leaves, cumin seeds, black mustard seeds, turmeric and masala. Saute the spices in the ghee until fragrant. Add this to the saucepan with Dahl.
• Add vegetables, less the spinach. Simmer for upto 20 minutes, or until the dahl separates, the vegetables are cooked and all the liquid is integrated. Add more water if soup is too thick.
• Turn off heat. Add spinach or other greens and stir in.
• Enjoy with a slice of lime and chopped cilantro.

NOTES:

• When the dahl begins to simmer with the Hing, there will be a foam that forms. Skim this off before adding the spices and vegetables.