Heat oil or ghee moderately and sautée seeds in soup pot. Add bay or curry leaves.
Put mung dal in pot with 3 cups of water, being to boil and then simmer til soft. Medium heat, uncovered for about 30 minutes. Stir to prevent sticking. Add the last 3 cups of water and simmer for another 20 minutes. Add turmeric, masala, salt and pepper.
I love adding greens towards the end!
1. In a large pot, heat the ghee, add onions and garlic and sauté until golden, about 4 minutes
2. Stir in cumin, turmeric, salt, black pepper, and chili powder or cayenne and sauté for about 2 minutes
3. Add broth, 2 cups of water, lentils and carrots. Bring to a simmer, then partially cover pot and turn heat to medium low. Simmer until lentils are soft.
Taste and add spices and salt to your liking.
4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to the pot.
Stir in lemon juice and cilantro. Serve soup dusted lightly with chili powder.
Note: For pitta and vatta easy on the chile powder or cayenne. For kapha, spice it up!