Split Lentil soup

1 cup split daal (lentil)

3 cups water

1/4 tsp Ghee

1 tsp cumin seeds

2 green thai  chilies, slit lengthwise or can be chopped ( optional for increasing spice level)

½ -1 tsp red paprika powder

1 tsp grated ginger

2-3 garlic pods (medium size)

1 tsp cumin powder

1 tsp coriander powder

1/4 tsp turmeric

Salt to taste

1 tbsp lemon juice

½ tsp any garam masala

1 tsf  chopped fresh cilantro leaves 

Cook/boil the split daal(lentil) in 3 cups of water until soft (pressure cooked ) along with all the powdered spices.

For the tempering, heat the ghee in a pan and add the cumin seeds; cook them until they brownish, but be careful not to burn. Add garlic and wait till turn brown. Now add this to the cooked  boiled/cooled daal (lentil).

Add water if necessary.

Just before serving, add lemon juice and garnish with fresh chopped cilantro leaves. Serve with rice or bread.

 Notes:

We can cook any split lentil by this method or mix two split lentils.