Lost in Panslation - Kumud's Yellow Dhal Soup

• 1 cup of washed yellow dhal
• 3 cups of cold water
• 3 tbsp of sunflower oil
• 2 tbsp of tomato passata (I used a tbsp of tomato paste instead)
• 3/4 of tbsp of salt (I just seasoned to taste near the end)
• 1 tsp of chopped ginger
• 1 tsp of chopped garlic (you can also just smash it if you don't mind larger pieces)
• [1 sliced shallot] - my addition
• 1 level tsp of turmeric powder
• 1 tsp of dhal masala powder (I used garam masala as I couldn't find dhal masala)
• 1 tsp mustard seeds
• 1/2 tsp of cumin seeds
• 1/4 tsp of asafoetida powder (known as 'hing') - I left this out but I need to invest in some so will add in next time I make it!

Juice of half a lemon

• [Optional - brown sugar] - I just added a small pinch of sugar

[Optional - coriander to garnish]

Recipe:

1. Wash the dhal in a mixing bowl with water - wash it twice and then add the fresh water and let the dhal soak in the water whilst you are preparing your other ingredients
2. Heat the sunflower oil in a saucepan
3. Add to the heated oil the mustard seeds, cumin seeds and asafoetida powder concurrently (this disperses the flavours)
4. I then added the sliced shallot and chopped garlic and ginger, letting the shallot sweat a bit
5. Add the passata and stir well
6. Whilst this cooks, add in your salt, turmeric, dhal masala and let it simmer for just under 5 minutes for all the flavours to blend
7. If you're using sugar, add a pinch here
8. To this mixture, add the dhal with the water
9. Stir and let it simmer for up to 40 minutes at a low-medium heat
10. This will become a chunky soup texture, at this stage - taste it and add more lemon juice/additional salt if required
11. When serving, garnish with chopped coriander
12. N.B - this is traditionally served with hot basmati rice or whatever rice of your choice.