Mung Dal Soup
Origin of the recipe
Dal soup is a staple of Indian cuisine, making waves around the world. This thick soup is made from legumes—lentils, mung beans, and chickpeas. Its varieties are named after the main ingredient. Mung dal is a soup made from Indian mung beans, also known as "moong" in Hindi. We offer a version using classic Indian spices, which are easy to find, to achieve an authentic flavor.
What do you need for cooking?
Ingredients
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Mash
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Carrot
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Bell pepper
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Tomato
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Salt, pepper
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Ground coriander
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Fenugreek
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Asafoetida
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Bay leaf
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Green
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Vegetable oil
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Water
Kitchen utensils
- Knife
- Board
- Pot
- Pan
- shoulder blade
Step-by-step recipe
Step 1:
Pour mung beans into a saucepan and cover with water.
Step 2:
Add salt and bay leaf. Stir, bring to a boil, and simmer, covered, for 40 minutes.
Step 3:
Cut the carrots into strips, the bell pepper into cubes, and the tomato into small pieces.
Step 4:
Pour vegetable oil into a frying pan, heat it, add coriander, fenugreek, asafoetida, and mix them with oil.
Step 5:
Pour in the carrots and stir.
Step 6:
Pour in the pepper and stir again.
Step 7:
Pour in the tomato and stir.
Step 8:
Add black pepper, stir and fry the vegetables until soft.
Step 9:
Pour the fried vegetables into the pan with mung beans and stir.
Step 10:
Add chopped dill to the soup and stir.
Step 11:
Turn off the heat and serve, garnished with cilantro or parsley.
Cooking tips
Mung beans can be soaked for about six hours before cooking, as many people are accustomed to. However, for classic dal, beans are usually not soaked.
Tomatoes need to be peeled before slicing, otherwise the skin will interfere with enjoying the soup.
If you don't mind onions and garlic, which are not popular in India, you can add them instead of fenugreek and asafoetida.
