Peta mung dahl soup

Yield: 4 servings

Measure Ingredient
1 cup Split husked mung dahl beans or yellow split peas
2 cups Water
1 teaspoon Tumeric
¼ teaspoon Cayenne
1 teaspoon Salt
2 tablespoons Margerine
1 large Onion; cut in thin slivers
1 teaspoon Cumin seeds
1 \N Whole clove

Pick over the beans or peas and discard any discolored ones or small stones. Wash the beans in a colander under cold running water. Pour the beans into a heavy 2-3 qt saucepan. Add the water, tumeric, cayenne pepper, and salt and bring to a boil over high heat. Reduce the heat to low and cover partly. Simmer 30 mins.

Meanwhile, in a med frying pan over high heat, melt the margerine, then add the onion, cumin seeds, and clover and reduce heat to med.

Saute the onions is transparent and soft, about 6 mins.

Once the beans have cooked thru, add the onion mixture and simmer 1 or 2 more mins. Serve immediately.

From The Compassionate Cook by PETA and Ingrid Newkirk Typed by Lisa Greenwood

Submitted By LISA GREENWOOD On 07-23-95

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