Dahl Curry or Soup
(3-5 people, cooking time 70 minutes)

INGREDIENTS

1 cup yellow split peas (do not pre soak)
1/2 cup red lentils (do not pre soak)
1/2 cup mung dhal (do not pre soak)
Up to 2.5 litres of water
1/2 tablespoon turmeric powder
Pinch of salt
150 ml of ghee (50 ml to cook, 100 ml to fry)
1 large onion sliced
2 teaspoons crushed garlic
1 teaspoon chilli flakes
2 teaspoons cumin powder
500 g mixed vegetable (fresh or frozen)
1/2 cup fresh chopped coriander (to cook and for garnish)
6-8 fresh curry leaves (12-16 if dried)
1 teaspoon cumin seeds
2 teaspoons black mustard seeds

METHOD

In a large saucepan mix all the lentils (split peas, red lentils, mung dhal) and wash thoroughly with hands (repeat 2-3 times). Add 2 litres of water, turmeric, salt and bring to the boil.

Add 50 ml of ghee, half of the sliced onion, 1 teaspoon of crushed garlic, chilli flakes, cumin powder and cook for about 30 mins on medium heat with the saucepan half covered (stir occasionally and add water if too thick).

Add the mixed vegetables and half of the fresh coriander and cook for a further 20 minutes (add water if dhal is too thick).

In a frypan heat 100 ml of ghee then add curry leaves, cumin seeds, mustard seeds, stir, then add the remaining onion and cook on medium heat until onion is golden brown stirring as required. Add 1 teaspoon of garlic and cook for a further 1 minute.

Add the contents of the frypan to the lentils then put some dhal into frypan and stir briefly then put it back into saucepan (this gets additional flavour from frypan). Mix well, and garnish with the rest of the fresh coriander. Serve hot as soup, or with basmati rice or Roti bread.