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1.
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Soak lentils for half hour.
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Drain lentils and rinse with water until the water is no longer cloudy.
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2.
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Combine lentils, 4-6 cups of chicken/veggie stock, salt and turmeric in a pot.
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Once it starts to boil close the lid and turn the flame to medium and simmer until the dal gets a little mushy.
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Adjust the stock according to your desired consistency.
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(I think I used about 5 cups).
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3.
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Heat ghee or butter in a skillet; add cumin seed.
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When the cumin seeds begin to sputter add poblano, Serrano, ginger, garlic and fry until soft and light brown.
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4.
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Add onions to it.
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When theyre translucent add tomatoes to it.
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5.
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When the oil begins to separate, add pinch of salt, garam masala, and red chili powder.
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Quickly stir with a spoon and pour it over the dal and close the lid.
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Make sure that the cayenne powder does not get burnt.
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6.
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Add chopped cilantro and lemon juice to the soup (make sure soup isnt boiling when you do this.
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I usually turn off the heat for 5 mins before adding the lemon juice).
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Taste and adjust seasonings.
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7.
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Taste soup and adjust seasonings.
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blend the dahl to create a creamier soup consistency.
