INGREDIENTS:
1 tsp mustard seeds
2 garlic cloves
1 small tomato, diced
1 tsp cumin
1 tsp curry
1 tsp turmeric
1/2 tsp cumin seeds
1/2 tsp whole cloves
1/2 tsp fresh cracked pepper
1/2 tsp red pepper flakes
1/2 tsp salt
1 tsp tamarind paste
1 cup dry lentils
4 cups chicken broth
1 cup fresh cilantro, chopped
1 tbsp olive oil
1 tbsp butter
1 cup water
DIRECTIONS
In a sauce pan, add a small amount of oil and butter, add mustard seed and cover on medium high heat. Listen until the mustard seeds splutter or pop like popcorn. They will turn black. Remove from heat temporarily and allow to cool. Return to heat and add garlic, spices and tomatoes. Saute until a paste. Add chicken broth, water and lentils. Stir in cilantro. Boil for 20 minutes or until lentils are soft. Ladle into bowls or thali dishes and garnish with cilantro to serve. Serve like soup or eat it with rice. Serves 4.
