YELLOW MUNG DAL SOUP - DAL SHORBA
I found this recipe on a blog written by a Lithuanian woman who now lives in India - she found the love of her life while studying in the US, he is Indian and so now she lives in India, and publishes the "Virtuve su indisku prieskoniu" blog (Kitchen with an Indian flavor). The author of the recipe is Sanjeev Kapoor.
Provided by duonyte
Categories Beans
Time 1h20m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Note: I used 1/2 tsp of dried thyme and just crumbled it between my fingers. (That's before I realized the recipe actually called for turmeric, not thyme). If you don't like things too hot, slice the pepper in half and seed it and toss in the halves - retrieve them before pureeing/serving. The recipe called for water, but I used vegetable broth, which I think added to the flavor of the soup.
- Wash and rinse the mung dal. The first package I bought was artificially colored - I washed it repeatedly until the water was quite clear, so check your package before buying!
- Heat the oil in a saucepan and add the onion, sauteing until it becomes translucent. Add the garlic and ginger, stirring, and cook briefly.
- Add the turmeric.
- Add the mung dal and 4 cups of broth or water. Bring to a boil, reduce heat and simmer. If you are using water, add salt at this point. Also add the chili peppers. Stir from time to time and skim off any foam. Add additional water, as needed. Simmer until the mung dal are quite soft, 30-45 minutes.
- Puree at this point, if desired. If you are using chili halves, remove before pureeing. (The last time I made this I used a ripe jalapeno, and left it in . I did not puree it to the very end, leaving some texture and very pretty red chili flecks in the soup).
- In a small skillet heat the butter until it foams. Add the cumin and stir it in for just a few seconds, then scrape it all into the saucepan. (The last few times I made this, I just sprinkled a little cumin on top, and that worked just as well, less work and fewer dishes to wash!).
- Add the lemon or lime juice and ladle into bowls. Garnish with chopped cilantro.
- This made two servings for me, but will probably make 3 to 4 for others.
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Javon Alli
[email protected]This soup is a great way to warm up on a cold day.
Sumayia Shanaz
[email protected]I'm a vegetarian and I love this soup. It's a great source of protein and it's so flavorful.
Rebecca Daitey
[email protected]I'm allergic to lentils, so I used split peas instead. The soup turned out great.
Ghv Vhv
[email protected]This soup is a great way to use up leftover chicken or turkey. Just shred the meat and add it to the soup.
MOHIBUL CHOWDHURY
[email protected]I added some chopped spinach to the soup and it was delicious. It's a great way to get some extra vegetables in.
saqlan saqlan
[email protected]I didn't have any yellow mung dal, so I used green mung dal instead. It still turned out great.
Lesibana lov you
[email protected]The soup turned out too watery. I think I must have added too much water.
h0esluv jay
[email protected]This soup is a bit bland for my taste. I think I'll add some more spices next time.
breaddoorcar
[email protected]I can't wait to make this soup again. It's definitely a new favorite in my household.
Sara F
[email protected]This soup is even better the next day. The flavors have a chance to meld together and it becomes even more flavorful.
Orapeleng Kgosana
[email protected]I garnished my soup with some chopped cilantro and a squeeze of lemon juice. It really brightened up the flavors.
moin abbasi8562
[email protected]I love the addition of ginger and garlic to this soup. It gives it a really nice depth of flavor.
Jacfar Yuusuf
[email protected]This soup is a great source of protein and fiber. It's also very affordable to make.
Mohamed Rizvi
[email protected]I'm not a big fan of lentils, but this soup changed my mind. The flavors are so well-balanced and the soup is so creamy.
Fiso Sithole
[email protected]I made this soup in my slow cooker and it turned out great. It was so easy to just throw everything in and let it cook all day.
Samuel Iqbal
[email protected]This soup is a great way to use up leftover vegetables. I added some diced carrots and celery and it was delicious.
Baxtyar Hawrame
[email protected]I've never had mung dal soup before, but it was a hit with my family. The recipe was easy to follow and the soup turned out perfectly.
Ndodekhaya Ngwane
[email protected]This soup is so flavorful and comforting. I love the vibrant yellow color and the soft texture of the lentils.