Indian Dal soup with ginger and rhubarb is a creation inspired by the overabundance of rhubarb I harvested from my garden. After making four batches of my Creamy Rhubarb Bread Pudding Bars, found in my upcoming cookbook, “It Begins at the Table”, I incorporated the rest of my harvest into this flavorful soup.
Healthy pigeon peas called Toor Dal are the base of this lentil-style soup. The aromatic flavors of fresh garlic and ginger, cardamom and cloves, and fresh rhubarb
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