moong dal
1 cup moong dal split mung beans, soaked 2 hours in cold water, drained and rinsed
2 cups vegetable broth
3/4 teaspoon turmeric
1 teaspoon salt
3 tablespoons ghee (or vegetable oil)
1/2 teaspoon cumin
1 serrano cut lengthwise
5 garlic cloves, minced
1 1/2 large shallot, diced
garam masala
chile oil
Put dal, turmeric and salt in a large pot, add 2 cups vegetable broth and 5 cups water and bring to a gentle boil, stirring.
Turn heat to low and cover pot with lid slightly ajar. Check pot and stir frequently - skim off and discard any foam that rises. Cook for about 45 minutes, until quite soft. Taste and adjust salt. For a smooth, velvety consistency, purée dal in a blender, then return to pot. If you prefer texture, just beat with a whisk for a minute or two.
Make the tarka: heat ghee in a small skillet over medium heat. Add cumin, serrano and garlic and cook until cumin is fragrant and garlic is lightly colored, about 1 minute. Add shallot and continue cooking until shallot is softened, about 1 minute more. Pour contents of skillet into pot and stir into the dal.
Transfer to individual soup bowls. Sprinkle with a pinch of garam masala and red chile powder and serve with basmati rice