Ingredients

• 1/2 cup each split chana dal, toor dal and mung dal

• 8-9 cups of water

• 1 1/2 inch piece fresh ginger, peeled and cut into slivers

• 1/2 tsp turmeric

• 1 bay leaf

• 2 or 3 tbsp plain or flavored ghee or oil

• 1 1/2 tsp salt, or to your own liking

• 1 1/2 tbsp ground coriander

• 2 large vine-ripened tomatoes, diced

• 2-4 hot green chilies, seeded and cut into slivers

• a handful of trimmed cilantro leaves, a few reserved for garnishing

• Juice from 1 lime

Directions

Part I.

Sort through the dals and remove any foreign matter (ie small rocks or deformed legume). Rinse well in several changes of water then drain. Transfer to a 6-quart pressure cooker or large soup pot, add 8 cups of water to the pressure cooker (9 cups for a soup pot), and bring to a boil. Skim the foam off as it collects on the surface. Add ginger, turmeric, bay leaf, and one teaspoon of the ghee or oil. Cover and cook under high pressure for 25 minutes. If you are using a soup pot, reduce the heat and boil gently, partially covered, until the dals are softened and broken down, this will take approximately one to one and half hours. Season with salt. Part I of the recipe can be made several hours ahead of time. When ready to serve complete part II.

Part II.

Heat all but 1 teaspoon of the remaining ghee or oil in a frying pan over medium-low heat. Stir in the ground coriander, tomatoes, and chilies, then fry until pulpy and thick, about 5 to 7 minutes. Pour a cup of the cooked dal soup into the pan, toss in the cilantro and stir to mix the ingredients. Add this mixture back into the soup and stir in the lime juice.

If it has been sitting, warm the dal again, careful not to burn the bottom. Ladle the soup into warm bowls and garnish with cilantro. Drizzle with the remaining ghee or oil. Serve alongside homemade chapatis.