Page 16 - MHB_Booklet_Tumeric_R1.indd
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3. Heat 1 tablespoon ghee or coconut oil in a frying pan on low heat.
4. Add curry leaves and stir for 30 seconds.
5. Add whole cumin seeds and black mustard seeds and cook until fragrant and popping. 6. Add minced garlic and ginger.
7. Add coriander powder.
8. Transfer mixture to boiled lentils and add turmeric infusion.
9. If you are serving this as a soup, add more water to desired consistency.
10. Ladle in a bowl or over rice and garnish with cilantro and lemon or lime.
Tip: You can also make this with red lentils, just make sure the lentils you substitute, cook down to the consistency you want. If you do not have the seeds, feel free to use powders or any other seeds such as caraway or fenugreek seeds.
