gerrys daal soup

1  cup		½ cups red lentils, thoroughly rinsed
4  cups		vegetable stock
2		tomatoes,s diced
1  tablespoon		extra virgin olive oil
1  teaspoon		mustard seeds
1  teaspoon		cumin seeds
1		2 green chilies, chopped (use more or less and discard seeds according to heat preference)
1  teaspoon		chopped fresh ginger
1  cup		onion, finely chopped
2  teaspoons		ground coriander
1  teaspoon		turmeric
1  teaspoon		Small pinch of cinnamon
1		Small pinch of cloves
1  tablespoon		Juice of lime
1  tablespoon		Fresh chopped cilantro for serving
1  dash		Salt to taste

Tip: Click on the ingredient links to learn the nutritional information for all the gerrys daal soup ingredients. The serving size for any ingredient in gerrys daal soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

For the Dal: Place the rinsed lentils, vegetable stock, tomatoes, and salt in a stock pot.
For the Chaunk: Heat the oil in a small skillet over high heat and add the mustard and cumin seeds. Fry until the mustard seeds begin to pop, about 10 seconds. Reduce the heat to medium-high and add the chilies, garlic and ginger. Fry for another 20 seconds. Add the onion and fry until soft and a light caramelized brown, about 5-7 minutes. Add the turmeric, chile powder, asaefoetida, coriander, turmeric, chile powder, cinnamon and cloves and stir to combine.
Combine the Dal and Chaunk: Scrape the contents of the skillet into the stock pot. Stir to combine and bring it to a boil. Reduce the heat, cover, and simmer for about 20 minutes, or until the lentils are done the soup is a thick consistency, stirring occasionally.
Before serving, add the lime juice, a little at a time, according to taste. Add more salt as needed. Serve sprinkled with fresh chopped cilantro.
Serve with some fresh naan bread.