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    You are in: Home / Recipes / Yellow Mung Dal Soup - Dal Shorba Recipe
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    Yellow Mung Dal Soup - Dal Shorba

    Yellow Mung Dal Soup - Dal Shorba. Photo by FLKeysJen

    1/2 Photos of Yellow Mung Dal Soup - Dal Shorba

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    duonyte's Note:

    I found this recipe on a blog written by a Lithuanian woman who now lives in India - she found the love of her life while studying in the US, he is Indian and so now she lives in India, and publishes the "Virtuve su indisku prieskoniu" blog (Kitchen with an Indian flavor). The author of the recipe is Sanjeev Kapoor.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Note: I used 1/2 tsp of dried thyme and just crumbled it between my fingers. (That's before I realized the recipe actually called for turmeric, not thyme). If you don't like things too hot, slice the pepper in half and seed it and toss in the halves - retrieve them before pureeing/serving. The recipe called for water, but I used vegetable broth, which I think added to the flavor of the soup.
    2. 2
      Wash and rinse the mung dal. The first package I bought was artificially colored - I washed it repeatedly until the water was quite clear, so check your package before buying!
    3. 3
      Heat the oil in a saucepan and add the onion, sauteing until it becomes translucent. Add the garlic and ginger, stirring, and cook briefly.
    4. 4
      Add the turmeric.
    5. 5
      Add the mung dal and 4 cups of broth or water. Bring to a boil, reduce heat and simmer. If you are using water, add salt at this point. Also add the chili peppers. Stir from time to time and skim off any foam. Add additional water, as needed. Simmer until the mung dal are quite soft, 30-45 minutes.
    6. 6
      Puree at this point, if desired. If you are using chili halves, remove before pureeing. (The last time I made this I used a ripe jalapeno, and left it in . I did not puree it to the very end, leaving some texture and very pretty red chili flecks in the soup).
    7. 7
      In a small skillet heat the butter until it foams. Add the cumin and stir it in for just a few seconds, then scrape it all into the saucepan. (The last few times I made this, I just sprinkled a little cumin on top, and that worked just as well, less work and fewer dishes to wash!).
    8. 8
      Add the lemon or lime juice and ladle into bowls. Garnish with chopped cilantro.
    9. 9
      This made two servings for me, but will probably make 3 to 4 for others.

    Ratings & Reviews:

    • on January 12, 2014

      55

      This was great! and hot! I didn't have/couldn't find YELLOW lentils so used what I had that was just labelled lentils. I think yellow don't have the skins on. I pureed it with my immersion blender though, so it was ok. I just had ginger in a jar and used a spoonful as my estimate of 3/4" of fresh ginger and I might have overestimated because that was the predominant flavor. Also used one habernero pepper that I froze in the fall, with a few seeds. Made for Rookie Recipe Tag Fall 2013.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 14, 2013

      55

      My first time trying Moong Dal Lentils, and they are so tender. I recommend the Ajika brand that you can get at http://www.ajika.com/ or on Amazon. Looking forward to making this again (a double batch next time).

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 23, 2013

      55

      Mellow cumin taste, as I made it with 2 mild Anaheim (aka New Mexico) chili peppers; next time I will use 1 jalapeno as I slowly climb the Scoville scale. I used 2 tablespoons butter. I did not puree, so the texture reminded me of soupy grits. I ended up with 4 cups of soup from 4 cups of chicken broth (I let the soup cook down an extra 10 minutes as I prefer a thicker soup). My photo shows the total output. I ate all 4 cups of soup, it was such a pleasant taste combination. My neighborhood Indian grocer commented that he usually uses Toor Dal instead of Mung Dal because he thinks Mung Dal causes gasiness; I experienced some in a few hours. Made for Please Review My Recipe tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Yellow Mung Dal Soup - Dal Shorba

    Serving Size: 1 (416 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 321.2
     
    Calories from Fat 121
    37%
    Total Fat 13.5 g
    20%
    Saturated Fat 4.6 g
    23%
    Cholesterol 15.2 mg
    5%
    Sodium 74.3 mg
    3%
    Total Carbohydrate 37.8 g
    12%
    Dietary Fiber 16.1 g
    64%
    Sugars 4.7 g
    19%
    Protein 13.8 g
    27%

    The following items or measurements are not included:

    fresh ginger

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