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 cup of Cauliflower

3 Potatoes

1/2 Sweet Bell Pepper (Paprika)

1 cup of Spinach

1/2 cup of Zuchini

1 teaspoon of ground Cumin seeds

1 teaspoon of ground Koriander

1 teaspoon of Cumin seeds

1 teaspoon of Gloves

1 teaspoon of Anish Star

1 tespoon of

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 tablespoon of freshly cut Parsley

1 teaspoon of Gloves

1 teaspoon of ground Nutmeg

1 Star Anise

2 teaspoons of grated fresh (biological) Ginger (optional)

1 tablespoon of Ghee (or Olive Oil)

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 for 30 minutes. Than add the Mung-Dahl. Cut the vegetables in small blocks, and add the vegetables. When the beans and vegetables are fully boiled, heat the Ghee and fry the spices in a baking pan starting with the Ginger (optional) and Asafetida then add the Cumin seeds, and finally the other spices and Sweet Bell Pepper (cut in small pieces). Add the salt. Serve hot with Rice Crackers, Lemon Quarters and Lime Quarters and Freshly Groun Black Pepper and Olive Oil.