Fennel-flavored urad dal soup (Sada urad dal) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 55) by Yamuna Devi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Glazed carrots (Gajar sabji); Pishima's stuffed okra (Bhara bhindi); Summer squash and green peas with poppy seeds (Toray hari matar charchari); Mung dal, coconut and cucumber salad (Moong nariyal kachamber); Potato patties with crunchy bitter melon chips (Aloo karela tikki)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute peanut oil for ghee.

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