Yellow Lentil Soup: Vegan Comfort Food

• 1/3 cup split yellow mung Daal (split and skinless green gram/green mung bean)
• 1/3 cup split Toor Daal (split and skinless pigeon pea)
• 1.5 cups water
• 1/2 teaspoon Turmeric
• 1/2 teaspoon salt or to taste

Tempering/Tadka:

• 1 teaspoon oil
• 1/2 teaspoon mustard seeds (Raee)
• 1/4 teaspoon nigella seeds (Kalonji seeds, I get onsessed with a spice or 2 every few weeks. this month is Nigella month. You can omit them)
• 1/4 teaspoon cumin seeds
• pinch of asofetida (hing)
• 5 curry leaves (you can find these fresh or frozen in any Indian store. If you don't have these, substitute with one bay leaf. Nothing can replace curry leaves though)
• 1/2 Serrano chili pepper or any chili pepper chopped (quantity by heat level of the pepper. The current organic ones we get are extremely hot, so we use 1/4. the non organic ones that we used to get were moderately spicy and we need almost 1 whole chili)
• 4-5 cloves of garlic chopped
• 1/4 Medium onion chopped
• Cilantro for garnish