Himachal Jhol Dal Thin Watery Lentil Pahadi Morning Warming

Ingredients

• 1/2 cup masoor dal (red lentils)
• 4 cups water
• 1/4 tsp turmeric
• 1 green chilli — whole
• 2 garlic cloves — crushed
• Salt to taste
• For finishing: 1 tbsp ghee, 1/2 tsp cumin seeds, 1/4 tsp asafoetida

Method

1. Wash masoor dal until clear.
2. Boil with 4 cups water, turmeric, whole green chilli and crushed garlic for 15 to 18 minutes until dal is completely soft and broken down.
3. Whisk thoroughly until completely smooth.
4. The jhol dal should be extremely thin and pourable — much thinner than regular dal.
5. If too thick add more hot water until pourable enough to drink from a cup.
6. Season with salt.
7. Heat 1 tbsp ghee in a small pan. Add cumin — sizzle.
8. Add asafoetida. Pour over the thin dal.
9. Serve in a cup or glass. Drink warm.