First, prepare the flavorful dal broth. Wash the moong dal in several changes of water until the water runs clear, then drain.
Place the dal in a large pot with 12 cups (2880 ml) of water and bring to a boil. Partially cover the pot, reduce the heat, and let it simmer gently for 45 minutes.
Remove from the heat and let it stand for 15 minutes.
Carefully scoop off and reserve 5 cups (1200 ml) of the clear liquid from the top of the pot – this is your golden dal broth! The remaining dal solids can be saved for another delicious meal, like a risotto or veggie patties.
In a separate large pan, heat the oil over medium-high heat.
Add the chopped onion, ginger, red peppers, and whole fennel seeds.
Sauté for 5–6 minutes, stirring occasionally, until the vegetables soften and begin to brown at the edges.
Stir in the ground turmeric, cumin, coriander, chili powder, and chopped tomatoes.
Cook for another 2 minutes, allowing the spices to become fragrant.
Pour in 2 cups (480 ml) of your reserved dal broth.
Bring the mixture to a simmer, then cover the pan, reduce the heat, and let it cook gently for about 25 minutes, or until the peppers are very tender.
Remove the soup from the heat and allow it to cool slightly.
Using an immersion blender or a standard blender (working in batches if necessary), blend the soup until it's completely smooth. For an extra-velvety texture, pass the blended soup through a coarse strainer back into the empty pot.
Return the soup to the stove over low heat.
Stir in the salt, the optional cream, and 2 more cups of the reserved dal broth.
Continue adding more broth until the soup reaches your desired consistency. Reheat gently, stirring constantly, and serve hot.
Don't discard the leftover cooked dal! Use it to make a simple dal fry, add it to veggie burgers, or try the suggested risotto for a zero-waste meal.
