Pick through dahl to remove any impurities.
Boil dahl in a pot of water for 15 to 20 minutes, until soft but not fully cooked.
Strain dahl and replace the same pot on the stove, on medium high heat. Pour vegetable broth into pot and add dahl. Simmer just below boiling point.
Mash the tomatoes in a large bowl with a potato masher, or other suitable kitchen utensil. Do not discard any of the tomato mixture.
In a small sauce pan, melt the butter on medium to medium high heat. May use more than 4 tablespoons, if desired. Add panch phoran and asafoetida to butter in sauce pan. Spices should sizzle and pop. Immediately, add tomato mixture to sauce pan and coat with butter and spices. Turn to low.
When dahl is nice and soft, add contents of saucepan to the soup pot and stir. Add salt to taste.
Ready to serve.
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