- 3/4 cup red lentils masoor dal - these are split lentils (red/pink)
- 1/4 tsp fenugreek seeds
- 1/3 tsp black peppercorns
- 1/3 tsp cayenne or to taste or 1-2 dried red chilies. California red for mild or cayenne or bird eye red chilies for hot
- 1/4 tsp turmeric
- 1 tsp oil
- 1/2 tsp mustard seeds
- 6 to 8 curry leaves fresh or frozen or dried
- 1/2 small red onion chopped
- 2 inch cinamon stick
- 1 1/2 cups water
- 3/4 tsp salt or to taste
- 1/4 cup or more coconut milk or other non dairy milk
- 1 tomato finely chopped
- 1/2 to 1 tsp lemon juice
- 1 tbsp shredded coconut
- For an onion-free version, omit the onion or substitute with shredded squash. You can increase the coconut milk for a richer, creamier soup or add chopped vegetables for extra nutrition. This recipe can also be made in an Instant Pot by following the initial sauté steps, then pressure cooking the lentils with liquids and seasonings for 3 minutes.
