Lentil

Ingredient:

1 cup Red daal
4 cup water
1/4 teaspoon turmeric
2 cup crushed tomatoes
1 1/2 teaspoon cumin
2 teaspoon Ground coriander
1/2 teaspoon cayenne pepper
1 teaspoon minced onion
1 teaspoon minced garlic
salt to taste
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 teaspoon black mustard seeds
2 tablespoon chopped fresh coriander

Serves 6-8

Method:

wash lentils thoroughly. Place in a pot with 3 cups water and turmeric. Cook, partially covered, until very tender, about 30 minutes. Combine lentils and 1 cup water in a deep pot. Whisk to crush some of the lentils. Add the tomatoes, cumin, ground coriander, cayenne, onion , garlic and salt and bring it to a boil. Lower heat and cook,partially covered, 10 minutes. Add lemon juice. Heat oil in a small skillet until hot. Add mustard seeds and cover so the seeds do not fly out of the pan. When they stop spattering,mix into soup. Stir in fresh coriander.