Ingredients:

• 200 ml – thick Coconut Milk
• 150 g – Masoor or Toovar Dal, washed
• 3 large tomatoes, roughly chopped
• 2 medium onion, peeled and roughly chopped
• 2 carrots, peeled and roughly chopped
• 4 Garlic cloves, peeled and finely chopped
• 2 tbsp – Coriander seeds
• 1 tsp – Cumin seeds
• 15 ml – aniseed (saunf)
• 1and a half tsp – Fenugreek seeds (methi)
• 1 inch – Cinnamon sticks
• 30 ml – oil
• 1/4 tsp – Turmeric powder
• 1 litre – water
• 3 tbsp – cooked Rice
• Lemon juice to taste
• salt

Method:

1. Dry roast the coriander seeds, cumin seeds, aniseeds, fenugreek seeds and cinnamon sticks in a hot heavy based pan or tava until they release their aroma.
2. Grind into a powder in a blender, then sieve.
3. Heat the oil in a pan, add the onions, carrots, ginger and fry for 2 mins.
4. Add the dal, tomatoes, ground raw spices, turmeric powder and the water.
5. Cover and cook for 15 mins or until the vegetables are tender.
6. Pour into a blender and blend, then strain.
7. Add the coconut milk, cooked rice and lemon juice to the soup.
8. Season with salt and serve hot.