Meghalayan Lentil Soup

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Recipe

Ingredients

1 cup	yellow lentils (moong dal)
4 cups	water
1 medium	onion, finely chopped
2 cloves	garlic, minced
1 inch	ginger, grated
1 teaspoon	turmeric powder
1 teaspoon	cumin seeds
1 teaspoon	mustard seeds
2 tablespoons	vegetable oil
2 tablespoons	fresh coriander, chopped
—	salt to taste
—	black pepper to taste

Instructions

1. 1 Rinse the yellow lentils under cold water until the water runs clear.
2. 2 In a pot, combine the lentils and water. Bring to a boil over medium heat.
3. 3 Reduce the heat to low, cover, and simmer for about 20 minutes or until the lentils are soft.
4. 4 In a separate pan, heat the vegetable oil over medium heat.
5. 5 Add the cumin seeds and mustard seeds, and sauté until they begin to crackle.
6. 6 Add the chopped onion, garlic, and ginger to the pan. Sauté until the onion turns golden brown.
7. 7 Stir in the turmeric powder, and cook for another minute.
8. 8 Add the sautéed mixture to the cooked lentils and stir well.
9. 9 Season the soup with salt and black pepper to taste.
10. 10 Garnish with fresh coriander before serving.