Indian dishes are some of my favorite ethnic delicacies. Dal soup is on the top of the hit parade. I've tried many Dal recipes and finally concocted my own which is, quite honestly, a combination from about five different recipes. The spices make all the difference. So enjoy and then tweak your own. Healthy, hearty, and very tasty!

• 1 1/2 cups Moong Dal beans
• 6 cups water
• 2 small onions, chopped
• 4 garlic cloves, chopped
• 1/2 chili pepper, finely chopped
• 1 tsp ground cumin (better to use 1 tsp cumin seeds, but after searching with no luck in two grocery stores, I resorted to using ground cumin)
• 1 tsp fenugreek seeds
• 2 T fresh ground ginger
• 3/4 tsp ground cardamom
• 3/4 tsp cinnamon
• 3/4 tsp tumeric
• 3/4 tsp garam masala
• 2 tsp ground coriander

Rinse the beans in water till water runs clear. Then add cold water to cover the beans and let soak for a couple hours.

When ready to cook, drain the beans and add 6 cups cold water and bring beans to low boil, then reduce heat to slow simmer, skimming foam off the top as the beans cook. Beans will take about 30 minutes to cook. Keep stirring to prevent sticking to pot. When dal is cooked - nice and soft .........

To another small skillet I about 1/4 tsp oil and lightly warm the cumin seeds (or ground cumin) and fenugreek seeds. Then add the chopped onion, garlic and chili peppers. Saute till translucent. Make sure it does not burn. Add all the spices to the mix and stir well. Add a wee bit of water to keep from browning. Add the sauteed veggies and spices to the dal soup. Stir well and taste for additional seasoning.