Yellow Mung Dal Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Yellow mung dal,
10 cup: Water,
1/2 tsp: Ground turmeric,
1 small: Tomato, chopped
1/4 cup: Chopped fresh cilantro,
2: Serrano chilies, halved
2 tsp: Salt,
2 tbsp: Vegetable oil,
1 tsp: Ground cumin,
1/2 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, 1/4 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 Vaswanis recipe in Bon Appetit (February 1987)
Typed for you by Karen Mintzias
Source from luhu.jp
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, 1/4 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 Vaswanis recipe in Bon Appetit (February 1987)
Typed for you by Karen Mintzias
Source from luhu.jp