Ingredients
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1 1/2 cups red lentils or 1 1/2 cups yellow lentils
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1 teaspoon turmeric
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1/2 teaspoon cayenne pepper
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1 teaspoon cumin
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1/4 teaspoon cardamom
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2 -3 curry leaves or 2 -3 bay leaves
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6 cups chicken stock (preferably home-made) or 6 cups vegetable stock (preferably home-made)
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3 tablespoons vegetable oil or 3 tablespoons ghee
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2 teaspoons mustard seeds
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2 garlic cloves, finely chopped
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salt and pepper
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1/2-1 lemon
Instructions
- Rinse the beans or lentils.
- Bring to a boil with the stock, turmeric, Cayenne, cumin, cardamom and curry/bay leaves.
- Let simmer until the beans or lentils are very soft (ca 30 minutes).
- If using bay leaves, remove them now. Curry leaves can be left in the soup.
- Run the soup quickly in a blender to a not too smooth consistency (or mash the lentils/beans with a ladle).
- Sautee the garlic and mustard seeds lightly in the fat and add to the soup.
- Let simmer for another 5 minutes.
- Add salt, pepper and squeezed lemon to taste.
- Serve hot with pita or paratha bread.