Jeera Dal (Indian Cumin-Spiced Lentil Soup)

• 3/4 cup split red lentils (masoor dal) ↔ Replace
• 1/2 cup chopped tomato ↔ Replace
• 1/2 teaspoon dried fenugreek leaves ↔ Replace
• 1/4 teaspoon turmeric ↔ Replace
• 1/2 teaspoon salt ↔ Replace
• 3 cups water (or vegetable stock) ↔ Replace
• 1 tablespoon oil ↔ Replace
• 3/4 teaspoon cumin seeds ↔ Replace
• 1 hot green chili (such as serrano or Indian chili, finely chopped, or use a milder chili of choice) ↔ Replace
• 2 cloves garlic (finely chopped) ↔ Replace
• pinch asafoetida (hing, optional) ↔ Replace
• 1/2 teaspoon Kashmiri chili powder ↔ Replace
• 2 tablespoons non-dairy yogurt ↔ Replace
• chopped cilantro ↔ Replace
• lime juice ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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