Serves: 4
Total Calories: 36
1. Soak the dal 30 minutes in 1/2 cup water. Then, in a blender, grind together the dal and water, cumin seeds, black peppercorns, green chili peppers, and ginger to make as smooth a paste as possible.
2. Transfer to a medium saucepan. Mix in the water and salt and bring to a boil over high heat. Reduce the heat to medium-low and simmer, about 5 minutes. Transfer to a bowl, cover, and keep warm.
3. Heat the oil (or ghee) in a small saucepan over medium-high heat and add the mustard seeds they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly add the asafoetida, red chili pepper, and curry leaves. Stir about 30 seconds and mix well into the soup. Garnish with the cilantro and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Classic South Indian Ginger Soup recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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