Dal Using Bob's Red Mill Whole Grains and Beans Soup Mix

Adapted from various recipes in Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi.

Combine in a soup pot:

• 2 cups Bob's Red Mill Whole Grains and Beans Soup Mix
• 8 cups water
• 3 tsp chopped ginger
• 4 tsp ground coriander seeds
• 2 tsp ground turmeric (or chopped fresh)
• 2 dried red peppers
• 2 or more fresh hot peppers, chopped

Bring to the boil and then reduce to simmer and cook until soft, an hour or so.

Mash as desired (or not).
Add:

• 4 ounces fresh spinach
• Salt to taste
• 1/2 Tbs fresh cilantro, chopped

Cook over low heat as desired.
Now, we make the chaunk.
Heat to medium high heat in a small frying pan or kadhai:

• 3 Tbs oil

Add:

• 1 1/2 tsp cumin seeds
• 1/2 tsp fenugreek, slightly crushed
• 1/2 tsp black mustard seeds
• 1 1/2 Tbs sugar or brown sugar or jaggery
• 4 or more dried red peppers, whole

Stir fry until sugar caramelizes to a deep red brown.
Add:

• Pinch of asefetida
• 6-8 curry leaves or a few bay leaves

Within a few seconds, remove from heat and add chaunk to the dal.
Add to dal:

• 1 Tbs fresh lime or lemon juice
• 1/2 Tbs fresh cilantro, chopped

Let stand a while so the ingredients get to know each other before serving.