Step 1

In a large heavy bottom pot or dutch oven,  saute onion in 1-2 T olive oil over medium heat for 5 minutes until fragrant and golden. Add ginger, garlic, and fresh turmeric and saute  2-3 minutes until eh garlic is fragrant and golden.  Add the mustard seeds, cumin, coriander, and optional turmeric power and saute 1-2 more minutes.

Step 2

Add water, stock and salt. Bring to a simmer. Add vinegar or citrus. (I like a squeeze of lime) Taste. Adjust salt, lime and spice level to your liking. At this point you will have a flavorful base to add what you like. You can also refrigerate or freeze this in batches for later use.

Step 3

Remember uncooked pasta and beans will double or triple in size, so add moderately ( 4 ounces dry pasta)

Step 4

Remember to think and be sensible about cooking times for each ingredient you add. (see notes in post )