Yellow mung dal soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Yellow mung dal |
| 10 | cups | Water |
| ½ | teaspoon | Ground turmeric |
| 1 | small | Tomato; chopped |
| ¼ | cup | Chopped fresh cilantro |
| 2 | Serrano chilies; halved | |
| 2 | teaspoons | Salt |
| 2 | tablespoons | Vegetable oil |
| 1 | teaspoon | Ground cumin |
| ½ | cup | Minced onion |
| 1 | cup | Cooked basmati rice |
| Additional chopped cilantro | ||
Directions
Rinse dal well under cold water. Transfer dal to large pot. Add water; let stand 15 minutes.
Bring dal 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, ¼ cup cilantro, chilies 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, about 12 minutes. Add onion to soup and simmer 5 minutes. Remove chilies. Adjust soup seasoning. To serve, place 2 tablespoons of rice in each bowl. Ladle soup over rice; garnish with cilantro.
Adapted from: Suneeta Vaswani's recipe in Bon Appetit (February 1987) Typed for you by Karen Mintzias Submitted By KAREN MINTZIAS On 02-17-95