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.