Author Notes: Yellow Moong Dal soup is a staple in India made from a yellow split lentils with very limited spices. It is not only really tasty but super nutritious! —CaliZona
Serves: 8 – 10
Ingredients
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3
cups Yellow Moong Dal ( Yellow Split Lentils )
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14
cups Filtered Water
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4 Large
Tomatoes
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1
White Onion
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3
tablespoons Extra Virgin Olive OIl
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1/3
cup Dry White Wine
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1 inch
Ginger
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6
Cloves Garlic
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2 – 3
Serrano Chilies
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3
Vegetable Bullion Cubes Unsalted
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2
tablespoons Turmeric Powder
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1
tablespoon Yellow Mustard Seeds
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1 1/2
teaspoons Cumin Seeds
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1
teaspoon Chili Pepper Flakes
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2
tablespoons Fresh Squeezed Lemon Juice
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2
tablespoons Sea Salt or to taste
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Cilantro (Optional)
Directions
- Soak the dal for a 1/2 hour in 12 cups of water
- While the dal is soaking, dice the onion, mince the garlic (or use a garlic press) grate the ginger and mince the serrano peppers and set aside
- In a saute pan on med heat add the cumin seeds and mustard seeds stir until a bit of popping or fragrant
- Next add the onion, the garlic and olive oil. Heat on med heat until onions are soft
- Add to the onions the wine, bullion cubes, and ginger. Stir until wine is reduced and set aside
- Core the tomatoes and cut in half then with the cut side grate on a cheese grater and discard the skins
- When the dal is ready to cook add the turmeric, tomato and chili and bring to a boil then immediately turn down to medium heat and cook the dal for 20 – 30 minutes or until soft
- Add 2 more cups of water to the onions to get all the flavors from the pan and add to the dal
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Add the lemon juice and cook for a few more minutes to incorporate flavors
Garnish with chopped cilantro (optional)
Photo by CaliZona