Chana Dal Curry Soup

For dinner tonight, I had an organic green salad with cucumbers and carrots, Chana dal (yellow lentils) and organic Jasmine rice.
Chana Dal is a lentil from India that has a low glycemic index and tastes incredible as a curry.

Chana Dal Curry Soup
1 cup of chana dal (available at any Indian grocery store – it probably won’t be organic)
3 cups of water
1 whole finely chopped onion
2 cloves garlic minced
1/2 inch ginger root, minced
2 tsp of ghee or clarified butter
1 tsp of salt
1 tsp black mustard seeds
1 tsp cumin seeds
1/2 tsp of tumeric powder
1 tsp of coriander powder
1/2 tsp of cumin powder
1/4 tsp cayenne powder
1 tablespoon curry leaves
1/4 tsp asafoetida powder
1 tablespoon powdered coconut or 1 tablespoon of coconut milk
juice of half a lemon
cilantro leaves to garnish if desired

Heat ghee in a saucepan and add mustard seeds, cumin seeds, asafoetida, curry leaves, garlic and ginger till mustard seeds begin to pop and turn gray. Then add onion and fry for 2 to 3 minutes. You may need a bit more ghee to coat this onion/spice mixture. Add washed chana lentils, the coriander, cumin and cayenne powder, salt and water and boil till soft (about 20 minutes). Add powdered coconut. Garnish with chopped cilantro leaves and a squeeze of lemon juice. Serve with rice and enjoy!

A prepared cup of this exotic and delicious lentil soup with half a cup of rice makes a filling and nourishing meal especially when accompanied with stir fried chopped kale or collards. It has great cancer fighting and antioxidant properties as well.

Asafoetida is an anti-flatulant, digestive aid and anti-inflammatory. It is used in Indian curries and settles the stomach especially if the curries are spicy. It has a smoky flavor and can overpower a dish so only a pinch fried in oil is needed to flavor a dish.

Many of these ingredients are available at your neighborhood organic grocery store or an Indian grocery store.