This interesting Indian-inspired soup comes from Greg Vankuyk at Stanley Street Station in East Sydney.
Mash the dhal to a smooth consistency.
Coarsely crush the spice mix in a pestle and mortar.
Add all the ingredients, except the lemon juice, to a pot and bring to the boil. Boil for a few minutes, then remove from the heat and pour in the lemon juice.
Heat 1 teaspoon of oil in a pan and toss the mustard seeds until fragrant.
Pour the mustard seeds and asafetida over the soup. Cover with a lid and set aside for 5 minutes.
Strain the soup and serve.
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