Masoor Dal Soup

Ingredients
1 cup split red lentils, washed and drained
5 cups water
1 fresh hot green chilli, seeded and finely chopped
1 Tbsp fresh ginger, finely chopped
1 tsp salt
1/4 tsp ground coriander
1/4 tsp cumin
1/4 tsp turmeric
Juice of half a lemon


Vaghar
1 Tbsp oil
1/2 tsp black mustard seeds
2 dried hot red chillis, broken in half, seeds removed
Pinch of hing


Method
Bring the water to a boil in a large saucepan, add the lentils.  When the water starts to boil again, cook the lentils uncovered for 5 minutes.  Turn the heat to low, cover the saucepan, and cook the lentils for 15 minutes.  Add the green chilli, ginger, salt and spices.  Mix the dal with a whisk to break the lentils up.  Cover and cook for 10 minutes until the lentils are soft.


To make the vaghar, heat the oil in a small saucepan.  Add the mustard seeds, when they finish popping, add the red chillis and hing.  Quickly add the vaghar to the pot of dal, cover and turn off the heat.  After 5 minutes add the lemon juice.  Remove the red chillis before serving.


Serves 4