Soupy Dal, American-Style

• 3 tablespoons vegetable oil
• 1 onion, chopped
• 2 or 3 stalks celery, chopped
• 2 or 3 carrots, chopped
• 1/2 to 1 cup chopped mushrooms, optional
• 1 tablespoon minced garlic, or 3 or 4 smashed cloves (not minced)
• Salt and pepper
• 1 tablespoon or more curry powder, garam masala, or similar spice mix
• 1/2 cup or more split green or yellow peas (or lentils, if you'd rather)

1. Put the oil in a deep skillet or broad saucepan and turn the heat to medium-high.
2. Add the vegetables along with some salt and pepper and cook, stirring occasionally, until the vegetables start to soften, 5 to 10 minutes.
3. Add the spice mix and cook another minute or 2, stirring.
4. Add the split peas, stir, and water to cover by about an inch or so.
5. Simmer and cook, stirring occasionally, until the peas are tender, a half hour or so.
6. Taste and adjust seasoning and serve.

vegetable oil, onion, stalks celery, carrots, mushrooms, garlic, salt, curry

Taken from cooking.nytimes.com/recipes/1015651 (may not work)