A sweet and tangy pigeon pea soup flavored with jaggery and peanuts.
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Wash the toor dal thoroughly and pressure cook it with 3 cups of water and the raw peanuts until the dal is completely soft (about 4-5 whistles).
Once the pressure releases, whisk the cooked dal with a hand blender or wire whisk until it is perfectly smooth and creamy.
Add the remaining 1 cup of water, jaggery, tamarind paste, ginger-chili paste, turmeric, and salt to the dal mixture.
Place the pot on medium heat and bring the dal to a gentle boil, stirring occasionally to prevent sticking.
In a small separate pan, heat the ghee for the tempering; add mustard seeds and cumin seeds until they begin to crackle.
Add the curry leaves and a pinch of asafoetida (optional) to the hot ghee, then immediately pour this tempering into the boiling dal.
Let the dal simmer for another 5-7 minutes on low heat so the flavors of the jaggery and spices meld together.
Garnish with freshly chopped cilantro and serve hot with steamed basmati rice or rotis.
