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Indian-Style Spicy Cream of Corn Soup
- 2/3 cup skinless urad dal
- 2 cups vegetable stock
- 2 cups water
- 1/4 teaspoon turmeric
- 1 tablespoon olive oil
- 1/2 teaspoon black mustard seeds
- 1 red onion, chopped
- 2 green chilies, seeded and chopped
- 1 teaspoon ground cumin
- 1 tomato, chopped
- 1/4 teaspoon cayenne, or to taste
- 1 1/2 cups fresh or defrosted frozen corn
- 1 teaspoon sea salt, or to taste
Directions:View on Lisa's Kitchen
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