Mulligatawny Soup

1 tablespoon oil
1 teaspoon cumin seeds
2 medium onions, sliced
1/2 teaspoon turmeric
1 cup yellow split peas or red lentils
6 cups water
salt to taste
1/4 teaspooon cayenne
1/2 teaspoon black pepper
1 tablespoon lemon juice
1 cup cooked basmati rice


Heat oil. Add cumin seeds and onions and fry until the cumin changes color. Add turmeric and peas. Fry 1 minute.

Add water, salt, cayenne, and black pepper. Bring to a boil and simmer 30 minutes or until the peas are tender. Strain and sicard lentils. Add lemon juice to strained fluid.

Serve over rice.
from The Spice Box (Singh).