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Fennel-Flavored Urad Dal Soup (Sada Urad Dal)
- 2/3 cups split skinless urad dal
- 1-inch piece fresh ginger, minced
- 1 teaspoon fennel seeds
- 6 cups water
- 1/3 cup fresh mint, coarsely chopped
- 1 teaspoon sea salt
- 3 tablespoons ghee, butter or oil
- 2 to 3 dried whole red chilies, broken into pieces
- 1 1/2 teaspoons cumin seeds
- 1/2 teaspoon asafetida
- 2 medium tomatoes, diced
Directions:View on Lisa's Kitchen
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