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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
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- Rinse dal well under cold water. Transfer to large pot. Add water; let stand 15 minutes.
- 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.
- 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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