Dal with Mung Beans and Lentils
Soups • Indian
Description
You can cook this soup in advance, but overnight it turns into a porridge that will need to be diluted with water to achieve the desired consistency when reheating. To enhance the flavor, you can use vegetable broth or 1–2 vegetable bouillon cubes.
Ingredients
- Mung Beans ½ cup
- Lentils 1 cup
- Tomatoes 2 pieces
- Onion 2 heads
- Garlic 5 cloves
- Mild Chili Spice to taste
- Scallions 4 stalks
- Vegetable Oil 2 tablespoons
- Toasted Cumin Seeds 3 tablespoons
- Turmeric 1 teaspoon
- Grated Ginger Root 1 teaspoon
- Black Cumin (Cumin) 1 tablespoon
- Canned Tomatoes (Pelati) 1 can
- Yellow Mustard Seeds 1 tablespoon
Step-by-Step Guide
Step 1
Soak the mung beans in a large amount of cold water for 3–4 hours.
Step 2
If you don't have time for that, rinse the mung beans and boil them until partially cooked for about 30 minutes. Drain the water.
Step 3
Cut off the white part of the green onion and finely chop it.
Step 4
In a dry skillet, toast 2 tablespoons of cumin seeds and crush them in a mortar, keeping 1 tablespoon whole.
Step 5
In a large pot, add the lentils, partially cooked mung beans, the finely chopped 1 onion, 3 finely chopped cloves of garlic, and the white part of the green onion, and pour in 3 cups of water.
Step 6
Bring to a boil and simmer on low heat with the lid on for 15 minutes.
Step 7
Transfer half of the mixture to a blender and blend at maximum speed.
Step 8
In any vegetable oil, sauté 1 finely chopped onion, 2 finely chopped cloves of garlic, and a finely chopped small chili pepper over medium heat, stirring constantly for 5 minutes.
Step 9
Add the can of diced tomatoes, turmeric, ground cumin, and ginger powder.
Step 10
Sauté for another 5 minutes.
Step 11
Combine the blended mixture in the pot with the sautéed onion mixture, add 1 tablespoon of black mustard seeds, the reserved tablespoon of whole cumin seeds, and 1 tablespoon of black cumin (if you don't have either, don't despair; it can be made without black cumin and mustard seeds, but they add more aroma).
Step 12
If the soup is too thick, add water and bring it to the desired consistency.
Step 13
Prepare the garnish. Finely chop the tomatoes and add the finely chopped reserved part of the green onion.
Step 14
Serve the soup in bowls and add the tomatoes with onions to each bowl.
Step 15
Serve with flatbread.
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