Indian pea soup with mash, ginger and turmeric

Vegetarian food is also divided into first and second courses, and even for dessert. (It's not all the same to chew raw relka and carrots). Soup recipes are very diverse. I will tell you about the preparation of a soup called Mung-Dal tarkari - soup with mash. But if Masha is not in the house, then this soup can be cooked with crushed green peas. Then its name will change - Dal tarkari.
We wash the mash well. Pour water into a soup pot, add salt, cinnamon and bay leaf. Bring to a boil and fall asleep mash.
When the water boils for the second time, cover the pan half with a lid and slightly reduce the window. Cook until the grains are soft. For Masha - it's 20 minutes, and for peas - 35. (although I advise both peas and mash to soak for a few hours before you start cooking). Do not forget to remove the foam. Then add turmeric and butter, as well as chopped vegetables. Close the lid and cook until the mash is completely boiled.
In a frying pan, melt 2 tablespoons of melted butter and throw in the seeds of zera and cumin. When the grain darkens, add ginger and fry for a few more seconds, slightly shaking the pan. Then pour the seasonings into a saucepan, leave to boil for another 3-4 minutes. We serve it on the table with rice and bread, garnished with herbs and a slice of lemon.