Indian Pea and Lentil Soup

1 cup dried peas
1 cup dried red lentils or Toor dahl (or any other lentils)
2-3 celery sticks chopped
3/4 teaspoon mustard seeds
3/4 teaspoon turmeric powder
A few curry leaves, fresh or dried (optional)
8 or more cups water
1 small handful kombu (optional)
1 carrot, grated (optional)
2 green bell peppers, chopped
1 dash asafoetida powder
Red pepper, to taste
Salt and pepper, to taste
Oil

Rinse peas and lentils. Then boil peas, lentils, kombu and carrots in water until everything is soft. You do not need to soak the beans first.
Stir the soup from time to time while it cooks, so it will not burn at the bottom of the pan.
Heat the oil, add mustard seeds and fry until they crackle. Sprinkle with asafetida; add turmeric, and curry leaves and fry for a few seconds. Add chopped bell pepper and celery and fry until soft. Then add them to the soup. Add spices to taste and the coconut milk, and boil everything together or a few more minutes.