Dahl (Indian vegetarian soup--more stew-like though).

This is fantastic, though I'm not sure how authentically Indian it is, I
don't think I've seen a dahl recipe that uses vegetables. Dahl is
traditionally used as a gravy/seasoning for rice, but it works as a
hearty soup too.

Madras Dahl
from Kripalu Cookbook

1 1/4 cup moong dal (alternatively, red lentils)
6 cup water
1/4 cup canola oil or ghee (clarified butter)
1 tsp black mustard seed
1/2 tsp fenugreek seed (available at middle eastern markets as well as
Indian)
1 1/2 Tbsp minced garlic
1 1/2 Tbsp minced fresh ginger
3/4 tsp ground turmeric
3/4 tsp ground paprika
2 pinches asafetida
3/4 cup fine diced tomatoes
1/2 cup fine diced bell peppers
1/2 cup fine diced potatoes
1/2 cup fine diced eggplant
14 oz coconut milk
1 Tbsp lemon juice
1 Tbsp ground coriander
1 1/2 tsp sweetener
1 3/4 tsp salt
pinch ground cloves
2 pinches ground cinnamon
1/8 tsp ground black pepper
1/4 tsp ground ginger

Wash the moong/lentils. Combine with 4 cup water and bring to boil.
Simmer, covered, 30 minutes till very soft.
Heat a small skillet and add the oil. Saute mustard and fenugreek seeds
till they pop. Add the garlic and ginger and saute for 1-2 minutes. Stir
in turmeric, paprika, and asafetida and saute 1 minute.
Heat a large skillet and add the diced vegetables; pour the oil mixture
over and saute 2-3 minutes. Add the vegetable mixture to the cooked
moong/lentils along with all the remaining ingredients, and as much more
of the remaining water as is needed. Bring to a boil and simmer 20
minutes.

Adjust lemon, salt, and sweetening before serving.


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