Wash the lentils and soak in a bowl for a minimum of 30 min.
Place a saucepan on medium flame and add turmeric Ghee, cumin seeds, chopped ginger & garlic. Sauté for 2-3 minutes.
Add soaked lentils (after discarding the water) into the saucepan over the tempering. Also add 900 ml fresh water and salt & black pepper to taste.
Simmer for 40-45 minutes or until the lentils are tender, adding more water if required.
As the lentils soften and are cooked, remove the saucepan from the heat and whisk the whole mix to partially blend and thicken. Add chopped coriander to the mix and stir.
Pour into soup bowls; add a glaze of Chilli Ghee to spice up the Dal soup. Garnish with fresh coriander leaf.
Tip: This Dal Soup can be enjoyed on itself or with boiled rice. The Ghee, Dal and the tempering is a unique and unbreakable bond enjoyed all over the Indian subcontinent as a daily staple …!