2 1/2 c dried yellow split mung beans (moong dahl), sorted and rinsed well
8 c water, chicken or vegetable broth
2carrots, 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.