I dare you to find a more homey, heart-warming soup to have in cold weather. Serve with naan and maybe some pakoras or samosas for a full meal. 1 cups yellow split mung dal (or red or yellow lentils) 6 cups water 2 tbsp margarine or olive oil 1/2 tsp black mustard seeds 1 tsp whole cumin seeds 2 tbsp chopped fresh cilantro leaves 1/2 tsp salt 1/2 tsp ground coriander seeds 1/2 tsp ground cumin seeds Wash the mung dal until the water runs clear. Heat pot on medium heat, add water and dal. Cook for 30 minutes. Stir occasionally to prevent burning. Then in small pan at medium heat add margarine or olive oil. When hot, add spices (add salt to taste). Then add spicy oil mix to soup. Before serving garnish with freshly chopped cilantro leaves.