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Author Notes: my grandma, dadi, makes this dal soup with methi, fresh green fenugreek, which is in season right now in bombay (winter). —janki
- 1 cup toor dal (in english, split pigeon pea lentil) or another dal lentil, washed and picked through
- 2 medium onions, chopped
- 1 1/2 stick cinnamon
- 2-3 cloves
- 2 cloves garlic, chopped
- 1 inch pieces ginger, chopped
- 2 tablespoons chopped cilantro
- 2 tablespoons dried coconut
- 4 tablespoons ghee (clarified butter) or oil
- 3-4 teaspoons curry powder
- 1 bunch (medium) methi (fresh fenugreek), chopped fine
- 1/2-1 teaspoons turmeric
- 1 teaspoon sugar
- 3-4 whole kashmiri chilis, deseeded
- cilantro, chopped, for garnish
- juice from 2 limes
- cook the toor dal (or other lentil of your choice) with a little water until the lentils are soft and tender but not too mushy.
- in a mixer/blender, make a paste of chopped onion, 1/2 cinnamon stick, cloves, garlic, ginger, cilantro, coconut, and red chiles.
- heat 4 tbsp. ghee or oil in a 4 quart saucepan. fry the blended mixture for 3-4 minutes, then add the curry powder and fresh chopped fenugreek and cook for a few minutes more.
- add the turmeric into the mixture, cook for 30 seconds, then add the cooked daal and as much water as you would like, depending on how thick you like your daal. add salt to taste, and then add the sugar and lime juice.
- garnish with more cilantro and serve hot, with some brown rice.
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