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Ingredients
- 1 Cup Red lentils
- 3 Cups Water
- 2-3 Fresh curry leaves (optional)
- 1/2 teaspoon salt
- 1 teaspoon Ground turmeric
- 1 Tablespoon Oil or ghee
- 1/2 Teaspoon Cumin seeds
- 1/2 Teaspoon Mustard seeds (optional)
- 1/2 Inch Fresh ginger (thinly sliced)
- 1/2 Teaspoon Hot red pepper for heat (optional)
Ingredients
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Instructions
- Wash lentils and place into a medium sized pot.
- Add water, curry leaves, salt and turmeric.
- Cook on medium until boiling, then turn onto low.
- Cook until lentils are soft adding more water if required.
- Put oil into a small frying pan and heat on medium-low.
- Add the cumin and mustard seeds.
When the seeds start to pop
- Add the ginger and cook until fragrant (approx. 1 minute).
- Add the red pepper (optional) and cook another minute.
- Pour the oil and seeds mixture into the lentils, mix.
- Cook for another minute until the oil permeates the soup.
- Serve as a soup or over rice.
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