Recipe by Sue Lau
I don't recall from who or where this recipe came from. If anyone would happen to know, zmail me and I will credit. It is a bit thinner than the usual dal. It is to be served as a soup, rather than a side dish. The spice/heat is barely detectable. You can adjust yours to taste.
Top Review by Sweet Baboo
My whole family loves Indian food, so I knew that this recipe would be the hit it was. I did not have any mustard oil, so I substituted adding 1/2 a teaspoon of black mustard seeds in canola oil until they popped, then continued with the recipe as written. The spicing was delicious and subtle, with just the right amount of heat, but when tasting the soup before serving, my son and I felt that it lacked some depth, so I added some Knorr chicken base and we were delighted with the end product. I will certainly make this soup again (probably often), but will use chicken broth instead of water if I am not serving vegetarians. A real bonus of this recipe was the ease of making...no vegetables to clean and chop! I had just written this review planning on giving it 4 stars because of our preference for adding chicken stock, but when I consider how healthy it is, how easy it is to make, and how delicious it is, I'm upgrading to 5 stars.
- 1 cup split mung dal, rinsed
- 7 1⁄2 cups water
- 2 teaspoons kosher salt
- 1⁄4 teaspoon turmeric
- 1 1⁄2 tablespoons mustard oil
- 1⁄2 teaspoon fenugreek seeds (methi)
- 1⁄2 teaspoon mango powder (amchur)
- 1 teaspoon ground coriander
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon garam masala
Directions See How It's Made
- Place moong dal, water, salt, turmeric and mustard oil in a saucepan and bring to a boil.
- Lower heat, cover, and simmer for 20 minutes or until dal is tender.
- Stir in fenugreek, mango powder, coriander, onion and garlic powders, cayenne, and garam masala.
- Simmer 20 minutes more. Serve garnished with chopped cilantro if desired.