Channa Daal (small split chic peas soup)

Ingredients:

1 cup yellow channa daal (small split chic peas) rinsed and soaked for about 4 hours.

5 cups water

Spices:

1 tsp. salt

1 tsp. turmeric

1/2 tsp. mustard seeds

1/2 tsp. cumin seeds
1/4 tsp. fenugreek seeds
1/2 tsp. asafoeteda powder (hing) 
3 or 4 washed freshly crushed curry leaves 

1/2 teaspoon cayenne pepper powder

1 inch piece of ginger crushed

1/4 oz  packet of organic instant MISO-CUP reduced sodium soup mix 

Vegetables:

1 small tomato chopped

2 cups peeled and cubed Loki (usually available in Indian grocery stores)

1 small parsnip peeled and finely diced or use food processor

1 cup cubed butternut squash

Cooking instructions:

Drain the soaking water from the channa daal and place in a 5 quart pot with 5 cups of water and all the spices, and cook on medium heat uncovered stirring occasionally for about 45 to 50 minutes until channa daal is well done.

Then add the vegetables and cook for another 20 minutes covered on medium heat stirring occasionally until butternut squash is soft.

Garnish with cilantro and serve with brown basmati rice, and a side dish of steamed broccoli.

You can also enjoy this daal as a soup by adding more water.

* If you are using an Instant Pot: Place all the ingredients in the pot but reduce the water to 4 cups and cook for 30 minutes.  You will need to increase the time for higher elevations.

Makes 4 servings.