This is my favorite go to Daal aka red lentil soup recipe when time is of the essence. It cooks in 30 minutes and is great as a soup, over a grain, with a cabbage slaw, or a slice of toast.
1 cup of split and peeled masoor daal aka red lentils - rinsed and added to about 6 cups water. Bring to a boil and remove foam~ this aides digestion. Then add grated ginger, 1 medium tomato chopped, 1 tsp coriander powder, turmeric, salt. Cook covered for about 15-20 minutes. Use a masher or hand blender to smooth out & make it creamier.
In a small pot heat ghee, add cumin seeds and a clove of garlic thinly sliced. Cook until toasted and pour into daal. Here it sizzle! Cook for about 5-10minutes to merge all the flavors
Finish with chopped cilantro and juice of a lemon
For a more detailed version of the recipe check out my website chitchaaatchai.com~where stories, food, art and Ayurveda intersect. Happy eating!