Directions

1. Rinse the lentils well, at least three times. Drain the water and set aside.
2. Add the ghee to the pot and melt it on low heat. Sautee ginger for 30 seconds without burning.
3. Add the carrots, pumpkin, tomatoes, and zucchini to the pot and sautee for 3 minutes.
4. Transfer the rinsed lentils to the pot and add salt and turmeric. Pour the water and deglaze the pot.
5. Cook the lentils on medium heat and add more hot water accordingly until the lentils are soft cooked.
6. There are three options for this step depending on your kitchen equipment: - Mash the lentils and vegetables using a masher - Cool and blend using a blender - Use an immersion blender and blend to the texture of your liking
7. Add garlic and sautee for about 30 seconds.
8. Add the red chili flakes, cumin, and black pepper. Sit in the blended soup. Pour another half cup of water and mix well.
9. Bring the dal soup to a gentle simmer.
10. Remove from heat and let the soup cool down a little before serving.

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