Mulligatawny Dal

1 tablespoon oil
1 teaspoon cumin seeds
1/2 cup onion flakes
1/2 tablespoon turmeric
1 cup yellow split peas, washed or 1 cup red lentils, washed
6 cups water
1/4 teaspoon salt
1/4 teaspoon cayenne
1/2 teaspoon ground black pepper
1 tablespoon lemon juice
3/4 cup cooked rice
3  chopped mint leaves
Heat oil. Add cumin seeds and onions and fry until the cumin changes color. Add the turmeric powder and yellow split peas. Fry 1 minute.

Add water, salt, cayenne, and black pepper. Bring to a boil and simmer for 30 minutes or until the yellow split peas are tender. Strain them. Add lemon juice to the strained fluid. (Use the strained lentils for another dish.)

To serve, put 2 tablespoons of rice in each bowl and pour the soup over the rice. Garnish with chopped mint leaves.

Ease of Preparation: Moderate

Preparation Time: 10 min

Cook Time: 30 min

Servings: 6

From: Frontier Files