Steps:
- 1 Rinse the beans or lentils. 2 Bring to a boil with the stock, turmeric, Cayenne, cumin, cardamom and curry/bay leaves. 3 Let simmer until the beans or lentils are very soft (ca 30 minutes). 4 If using bay leaves, remove them now. Curry leaves can be left in the soup. 5 Mix the soup slightly to a not too smooth consistency (or mash the lentils/beans with a ladle). 6 Sautee the garlic and mustard seeds lightly in the fat and add to the soup. 7 Let simmer for another 5 minutes. 8 Remove all yellow and white peel from the lemon slices and place in a soup tureen or in individual soup plates. 9 Serve hot with pita or paratha bread.
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