Toor Dal Soup

1 Cup Sliced Yellow or White Onions

2 Tablespoons Butter or Ghee

1 Cup Toor Dal (dried split pigeon peas)

1 Cup Masoor Dal (red lentils)

6 Cups Water

1/2 Teaspoon Powdered Cumin

1 Teaspoon Powdered Turmeric

1/4 Teaspoon Asafoetida

Place a large frying pan or pot over medium low heat. Your pan will be properly preheated when you can feel heat radiating from the bottom when you hold your hand 4 inches from the surface.

Add the butter. If your butter starts to sizzle, remove the pan from the heat until it cools. You do not want to hear sizzling. Instead you want the butter to slowly melt.

Add the onions and stir.

Allow the onions to slowly brown and caramelize. Once dark brown and soft, remove from the pan. Do not wash your pan. The bottom of the pan will have a ‘fond” of dark brown from the onions. You want this.

Using the same pan, add toor dal, red lentils and water. Stir.*

Bring to a simmer.

Add the cumin, turmeric and asafoetida. Stir.

Simmer until the lentils are soft. You may need to add more water, as the lentils absorb water as they cook.

Taste. Does it need more spices? Add them until desired flavor is achieved.

Salt and pepper to taste.

*There is no need to presoak the toor dal and red lentils.