Mung Dal Soup

Ingredients

• Mung Beans 15 oz
• Vegetable Oil 5 fl oz
• Potato 5 oz
• Cauliflower 5 oz
• Bay leaf 3 pieces
• Black Cumin (Cumin) to taste
• Ground ancho chili pepper 4 pieces
• Ginger-Garlic Paste 1 tablespoon
• Spinach 5 oz
• Ghee 15 oz
• Salt to taste
• Sugar to taste
• Garam Masala 2 spoons

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Pre-soaked mung beans should be dry-roasted in a pan over medium heat, stirring constantly, until they turn golden brown. This will take about 10 minutes. Then, remove from heat and rinse under running water.

Step 3

Transfer the mung beans to a thick-bottomed pot, cover them with water, bring to a boil, and simmer over low heat for 20 minutes.

Step 4

Peel the potatoes and cut them into small cubes.

Step 5

Break the cauliflower into florets of roughly the same size.

Step 6

Heat vegetable oil in a skillet to 355°F.

Step 7

Sauté the potatoes and cabbage in it for 2–5 minutes. They should turn golden but remain crisp. Transfer the sautéed vegetables to paper towels to remove excess grease.

Step 8

In the same oil, add the bay leaf and cumin seeds, sauté them for 30 seconds, then add the chopped chili peppers and ginger paste, and fry for another minute. Add the roasted vegetables, chopped spinach, and cooked mung beans, season with sugar and salt, and warm through.

Step 9

Add ghee and garam masala.

Step 10

Reheat and serve.