Dahl Soup with Aduki Beans
For 2 persons 1/2 cup of Aduki Beans 1/2 cup of Black Beans 1 cup of Mung Dahl 1 teaspoon of ground Cumin seeds 1 teaspoon of ground Koriander 1 teaspoon of Cumin seeds 1/2 teaspoon of Paprika Powder 1/4 of Asafetida Powder 1 teaspoon of (fresh) Kumkuma 1 1/2 liter of water 1 teaspoon of Sea Salt 1 tablespoon of Curry Leaves (optional) 1 teaspoon of Gloves 1 teaspoon of ground Nutmeg 1 Star Anise 2 teaspoons of grated fresh (biological) Ginger (optional) Soak the beans the night before (or cook for 1 1/2 hours), you can also soak the dahl but mung-dahl cooks in 20 minutes. Bring the water to a boil and add the Aduki Beans and cook until its almost done, like 20 minutes more. Than add the Mung-Dahl and the vegetables. When the beans and vegetables are fully boiled, fry the spices in a baking pan starting with the Ginger (optional) and Asafetida then add the Cumin seeds, and finally the other spices. Add to the beans. Serve hot.
