Ingredients
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1 tablespoon curry powder
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1 teaspoon ground cumin
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1 teaspoon ground ginger
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1/2 teaspoon black pepper
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3 tablespoons vegetable oil
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2 teaspoons black mustard seeds or 2 teaspoons brown mustard seeds
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1/4 cup sesame seeds
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1 tablespoon minced garlic
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1 cup finely chopped onion
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2 cups finely chopped celery
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2 cups finely chopped carrots
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5 cups vegetable broth
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3 cups water
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1 teaspoon salt
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1 cup diced tomato (may used canned)
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2 teaspoons cumin seeds
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2 cups uncooked red lentils (masoor dal)
Instructions
- Heat the mustard seeds and cumin seeds in the oil in a soup pot, stirring constantly, just until the mustard seeds start to pop.
- Lower heat and add sesame seeds.
- Cook until the sesame seeds become golden, then add garlic, curry powder, cumin, ginger, and pepper, stirring just until fragrant.
- Add the lentils and cook for 5 minutes.
- Add the onions, celery and carrots, and cook for 1 minute more.
- Add broth and water, and bring to a boil.
- Reduce heat, cover, and simmer, 30-35 minutes, or until lentils are soft and mash easily with the back of a spoon.
- Add the tomatoes and salt and cook another 25 minutes, stirring occasionally.
- Check and adjust for seasoning before serving.
- Serve hot.