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Dal - Lentil soup

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INGREDIENTS:
 

1/3 cup red lentils masoor dal

1/4 cup  petite yellow lentils yellow mung dal 

3 and 1/2 cups water

2 tsp oil

1/2 tsp  cumin seeds

1/2 tsp black mustard seeds

3/4 cup chopped red or white onion

5 or more cloves of garlic finely diced

1 inch of ginger finely chopped

1 tsp ground coriander

1/2 tsp  turmeric

1/4 tsp or more cayenne/red chilli powder (optional)

1-2 large tomatoes chopped into small pieces

1 tsp lemon juice

1 tbsp water

3/4 tsp or more salt

1/3 cup or more packed chopped cilantro

INSTRUCTIONS:

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1. Wash the red and yellow lentils well then drain. Combine them in a pan with water over medium heat and cook for 15 - 20 minutes or until lentils are slightly tender. 

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2. Let this simmer on low heat for a few more minutes.

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3. Heat oil in a skillet over medium heat. When the oil is hot, add the cumin seeds and mustard seeds. When the seeds change colour and start to pop add in the chillies, onions, garlic, ginger and a pinch of salt.  Stir occasionally for about 3-7 minutes. 

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4. Add coriander, turmeric, cayenne and mix well. Add tomatoes, lemon juice and 1 tbsp of water and mix. Cook until the tomatoes are saucy for about 6 minutes. Mash the larger pieces.

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5. Add this mixture to your cooked lentils.

 

6. Add salt and half of the chopped cilantro, and continue to simmer the soup for 2 - 5 minutes or until it starts bubbling.  

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7. Garnish with cilantro and serve hot with rice or flatbread and a side of roasted vegetables.

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**NOTE > Instant Pot: Cook the lentils in an Instant Pot with 1.5 to 2 cups of water, Manual 3 minutes at high pressure. Release after 5 minutes, then add the saute mixture (from steps 3 and 4) and simmer on saute for 2 minutes. Garnish and serve.

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