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YELLOW MUNG DAL SOUP
  • 1 c Yellow mung dal
  • 10 c Water
  • 1/2 t Ground turmeric
  • 1 Tomato; chopped
  • 1/4 c Chopped fresh basil, or more
  • 8 Serrano chiles or more, chopped -- (8 to 10)
  • 2 ts Salt
  • 2 Tb Vegetable oil
  • 1 t Ground cumin
  • 1/2 c Minced onion
  • 1 c Cooked basmati rice
  • Additional chopped basil and chiles
  1. Rinse dal well under cold water. Transfer to large pot. Add water; let stand 15 minutes.
  2. Bring to a boil, skimming foam from surface. Add turmeric. Reduce heat, cover partially, and simmer 30 minutes. Mash dal with a potato masher or egg beater. Stir in tomato, basil, chiles and salt. Cover soup and simmer for 15 minutes.
  3. In the meantime, heat oil in heavy small skillet over medium heat. Add cumin and stir 1 minute. Add onion and cook until lightly browned, stirring often. Add onion to soup and simmer 5 minutes. Adjust soup seasoning. To serve, place 2 tablespoons of rice in each bowl. Ladle soup over rice; garnish with basil and chiles.

 

 
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