Dal Tarkari Bean Soup

Dal Tarkari bean soup is a vegetarian soup that came to us from India. There are many different types and methods of making this soup. Here's a Bean Dal Tarkari recipe!

Ingredients

• Beans - 200 Grams
• Water - 2 Liters
• Salt - 3 Teaspoons (no peas)
• Bay leaf - 2 pieces
• Cinnamon - 1/2 Teaspoon
• Turmeric - 1 Teaspoon
• Butter - 1 Tbsp. the spoon
• Vegetables - 250 Grams (Cauliflower, carrots, potatoes, zucchini)
• Ghee - 1 tbsp. the spoon
• Cumin seeds - 1 1/2 Teaspoons
• Ginger - 1/2 Teaspoon
• Asafoetida - 1/4 Teaspoon
• Parsley - 1 tbsp. the spoon
• Lemon - 8 Cloves

Directions

1. Pour water into a saucepan. Add bay leaves, cinnamon, salt and bring to a boil.
2. Throw the soaked beans into boiling water.
3. When the water boils a second time, cover the pan with a lid (but don't close it!), Reduce heat and simmer for about 20 minutes, stirring occasionally and skimming off the foam.
4. At this time, cut the vegetables into small cubes or whatever you like.
5. Next, put the vegetables in a saucepan, add turmeric and oil. Close the pan with a lid and continue to cook as long as necessary to completely boil the beans.
6. Separately melt 2 tablespoons of butter in a skillet and add cumin seeds and pepper.
7. When the cumin seeds are darker, add the ginger and asafoetida to them and cook for a little less than a minute, stirring all the time.
8. The contents of the pan should be added to the pan. Then cover the soup and simmer for about 5-7 minutes over low heat.