Peta mung dahl soup
4 servings
Ingredients
| Quantity | 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 | Whole clove | |
Directions
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