Yield: 4 servings
|¾ cup||Mung dahl washed|
|1 tablespoon||Fresh ginger, grated|
|½ teaspoon||Red chilis|
|1½ teaspoon||Cumin seeds|
|¾ teaspoon||Mustard seeds|
Contributed to the echo by: Blanche Nonken Originally from: The Krishna Echo I make a lentil soup called mung dahl which is very nice accompaniment for grains, like rice with peas, or chapattis which are unleavened wheat-flour 'tortillas' made from very finely ground wheat flour called atta or durham flour. Put in large saucepan, cook high till foam rises, skim foam off. Put tomato into boiling soup for couple mins until skin breaks, take it out and under cold water, skin tomato and navel, cut into small cubes. Put back into soup, then: Add to soup then add: turmeric and salt
Now, in a small frying pan, put 2 T of ghee or oil (ghee preferred) and put in ½ t red chillis (more or less to taste) after oil is heating up, don't burn, then put in 1-½ t. cumin seeds, let brown, don't burn, and add, ¾ t. mustard seeds and pop 'em all. This mixture is called 'chaunce' and add that to the boiling soup very carefully. The chaunce should explode with a 'chunnnnggg' and a strong aroma fill the immediate cooking area (hehe). If you start to cough a bit, you're doing just fine. Let cook until beans are no longer recognizable, or have dissolved, about ½ hr to 40 mins all together from flame on to end of cooking time. Serve very hot.
Sprinkle generously with the leaves only of corriander (cilantro).
Worth the time.