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

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