Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Ghee
1 md Onion, chopped
12 ea Peppercorns
4 ea Bay leaves, crumbled
3 3/4 c Vegetable stock
1/2 lb Red lentils, washed
2 tb Chopped fresh parsley
3 ea Dry red chilies, seeded
Salt
1 ea 1/2" piece of ginger, grated

Heat ghee over low heat. Add onion cook til it softens, stirring
ocassionally. Add peppercorns bay leaves cook for 5 minutes. Add
stock, 1 c water, lentils, parsley, chilies salt. Cook over medium heat
for 10 minutes. When soup begins to boil, add ginger cotinue to cook
stir for 10 minutes. Serve hot. Lentils should be soft.

Adapted from Ismail Merchant "Indian Cuisine"

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