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A great winter warmer! Don't be put off by the long ingredient list, it is mostly spices.
Prep.
Category:
Ingredients
For 4 Serving(s)
moong-dahl-soup
- 2 T ghee or canola oil
- 1 large onion, diced
- 4 clv garlic, minced
- 2 T finely minced fresh ginger
- 1 t cumin seeds
- 1/2 t ground cumin
- 1/2 t ground coriander
- 1/4 t turmeric
- 1/8 t cayenne pepper or more to taste, optional
- 2 1/2 c dried yellow split mung beans (moong dahl), sorted and rinsed well
- 8 c water, chicken or vegetable broth
- 2 carrots, diced
- 2 T lemon juice
- salt and pepper to taste
- 1/4 c chopped scallions
- 2 T minced cilantro
Moong Dahl Soup Directions
- Heat the oil or ghee in a large soup pot. Add the onion and cook until transparent. Stir in the garlic, ginger, cumin seeds, ground cumin, coriander, turmeric, and cayenne if using, and cook a minute or two longer. Add the mung beans and carrots and stir to combine with spices. Pour in the water or broth and bring to a boil. Reduce heat and simmer, partially covered, for about 45 minutes. The beans will disintegrate in the broth and the carrots should be tender. Use a whisk or immersion blender to puree further if desired. Add lemon juice and salt and pepper to taste. Stir in the scallions and cilantro and simmer a few minutes more to blend flavors.