Dal Soup

Things are starting to get a little out of order here, but this was from the Chopping Block class. I think this soup has potential, but as prepared in class, it was pretty bland. At very least, it needs some salt. As soups are wont to do, it did get better after a day or two in the frig.

DAL SOUP

2/3 cup picked-over split skinned mung dal or toovar dal

Wash dal in several changes of water until water runs clear and drain well in a sieve. Cook dal at a bare simmer in 6 cups water in a heavy soup pot until dal is soft and cooked through, 40 minutes. Whisk until the dal is creamy.

2 tablespoons ghee
1 1/2 teaspoons black mustard seeds
2 tablespoons ginger, minced
1 fresh hot red chili such as serrano or Thai, seeded and halved lengthwise
1 cinnamon stick
1 bay leaf
5 cups vegetable stock
2 cups canned tomatoes, seeded and chopped
1 teaspoon ground coriander
2 teaspoons tamarind concentrate
1 teaspoon turmeric
1/2 teaspoon ground cumin

In a heavy pot over medium high heat add the ghee. When hot, but not smoking, add mustard seeds, ginger and red chili, stirring, until seeds begin to pop. Add remaining ingredients including dal and whisk to break up the dal. Bring to a boil, and reduce the heat to a simmer, stirring occasionally. Cook uncovered for about 10-15 minutes. Season with salt and garnish with fresh cilantro sprigs.