BIRDFEEDERS

• 300 grams whole urad dal

• 12 grams garlic paste

• 10 grams ginger paste

• 70 grams tomato puree

• 8 grams kosher salt

• 2/3 teaspoon deggi mirch powder

• 1/3 teaspoon garam masala

• 90 grams butter

• 90 grams heavy cream

  
  
  

Wash the dal in a few changes of water, until the water runs clear.

Drain and add the dal to a pot with 4 quarts of water. Bring to a boil and cook until it’s completely soft, about 3 hours (the skins will split, revealing the white grain inside). Add water as necessary to keep the dal submerged while it cooks.

Remove from heat and let cool for 15 minutes, then drain. Return the dal to the pot, add enough fresh water to cover by 2 inches, and bring it back to a boil.

Add the garlic paste, ginger paste, tomato puree, salt, deggi mirch, garam masala and butter. Cook at a full boil for 30 minutes, stirring frequently to prevent sticking.

Lower the heat and simmer until the dal has completely disintegrated into the liquid, about 1 1/2 hours. Add water from time to time to keep the level above the grains. The soup should derive its thickening power from the starchy collapse of the dal, not from merely losing water to evaporation.

Add the cream and cook for a final 15 minutes. Serve with your bread of choice.