Ingredients
3 cups red gram dal
4 cloves
1 teaspoon cumin seeds
2 bay leaves
1 stick of cinnamon
1 sprig fresh curry leaves
2 red chillies (optional)
1 tablespoon ghee (clarified butter)
Salt to taste
2 teaspoons brown sugar
Cilantro
Preparation
Pressure cook the lentils or over a stove top until done.
In a stockpot, heat the ghee over a medium flame.
Add the cumin seeds, bay leaves, cinnamon, curry leaves and red chillies. Wait for the cumin to sputter.
Mash the cooked lentil and add it to the above. Mix well.
Add about 3 cups of water or until soup consistency.
Add salt. Mix and keep on flame for about 5 mins on low.
Serve in bowls and top each one with a few cilantro leaves.
