Preparation Time: 15 Minutes
Cooking Time: 45 Minutes
Makes: 6-8 Servings
Spice level: 3 chilies
1 cup Laxmi Moong Dal Split, soaked 2 hours in cold water, drained and rinsed
½ teaspoon Laxmi Turmeric
1 teaspoon salt
3 tablespoons Laxmi Ghee
½ teaspoon Laxmi Cumin Seeds
1 green Chile, cut lengthwise
4 tsp Laxmi Garlic Paste
1 large shallot, diced
Laxmi Garam Masala or Laxmi Red Chili Powder (optional)
Laxmi Basmati Rice, freshly cooked, for serving
1. Put dal, turmeric and salt in a large soup pot, add 7 cups water and bring to a gentle boil, stirring.
2. Turn heat very low and cover pot with lid slightly ajar. Check pot and stir frequently, as the dal has a tendency to boil over in the beginning. Skim off and discard any foam that rises.
3. Cook for about 45 minutes, until quite soft. Taste and adjust salt. For a smooth, velvety consistency, purée dal in a blender, then return to pot. If you prefer some texture, just beat with a whisk for a minute or two. (If dal is very thick, thin with a little water.)
4. Make the tarka: Heat ghee in a small skillet over medium-high heat.
5. Add cumin, chile and garlic and cook until cumin is fragrant and garlic is lightly colored, about 1 minute. Add shallot and continue cooking until shallot is softened, about 1 minute more.
6. Pour contents of skillet into pot and stir into the dal. Transfer to a serving bowl or individual soup bowls.
7. Sprinkle with a pinch of garam masala or red chile powder and/or serve with basmati rice, if desired.
8. Dal may be made in advance, refrigerated and reheated (it will solidify when chilled and need thinning).
9. Cool to room temperature before refrigerating. It will keep 2 to 3 days.