Indian spiced dahl soup

Indian spiced dahl soup


1 1/2 cups mung beans or 1 1/2 cups red lentils or 1 1/2 cups yellow lentils
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1/4 teaspoon cardamom - (couldn't find this, used Garam Masala instead)
2 -3 curry leaves or 2 -3 bay leaves
6 cups chicken stock (preferably home-made) or 6 cups vegetable stock (preferably home-made) - this is about 3 pints
2 teaspoons mustard seeds (didn't have it, so a tsp of wholegrain mustard)
2 garlic cloves, finely chopped
salt and pepper



1 - Rinse the beans or lentils. (I also rinsed and added tin of chickpeas)

2 - Bring to a boil with the stock, turmeric, Cayenne, cumin, 
cardamom and curry/bay leaves, garlic, mustard

3 - Let simmer until the beans or lentils are very soft (ca 30 minutes).

4 - If using bay leaves, remove them now. Curry leaves can be left in the soup.

5 -Run the soup quickly in a blender to a not too smooth consistency (or mash the lentils/beans with a ladle).

I'd maybe use a bit less stock next time (it's about 3 pints) as it was quite thin and I like my soups thicker, but play about till it's at the consistency you like.

It's got a little 'kick; to it, nothing blow your mouth off!