Ingredients
1 cup mung dal
2 cups water or vegetable broth
1 tsp turmeric
dash cayenne pepper (or more, if you like spice!)
1/2 tsp salt
2 tbsp margarine or olive oil
1 onion, diced
1 tsp cumin seeds
2 whole cloves
black pepper to taste
Preparation
In a large soup or stock pan, combine the mung dal or yellow lentils, vegetable broth, turmeric, cayenne and salt. Bring to a slow simmer. Cover partially with a lid and allow to cook for 30-40 minutes.
In a separate skillet, sautee the onion, cumin seeds and clove in margarine or olive oil for just a few minutes, until onions are soft.
Add the onions and spices to the mung dal or lentils and allow to simmer for a few more minutes, stirring well to combine. Sprinkle with a dash of black pepper and add extra salt to taste, if needed. Serve plain, as soup, or over rice.
