Sharon's dhal soup
- Wash the lentils and split peas together 2-3 times in cold water.
- Bring the litre of water to the boil and add the lentils, peas, carrot (use 2 medium carrots, peeled and cut into batons), turmeric, salt, sugar, crushed tomatoes, the curry leaves and half the garlic and the ginger. Simmer for 40 minutes, then remove from the heat. Use a blending stick or a food processor to roughly blend.
- In a separate pan, heat the butter until it begins to foam. Add the cumin and mustard seeds and cook for 1-2 minutes. Add the tinly sliced onion and cook gently until golden brown. Stir in the remaining garlic and ginger.
- Carefully pour the blended soup onto the onion, ensuring the soup does not separate. Reheat gently and stir in the chopped coriander. Season to taste. Serve in heated bowls.