This smooth, liquid mung dal soup is seasoned with a simple chaunk. It’s very easy to prepare and easy to digest, and it’s light consistancy makes it appealing in any season. Serve it accompanied by a wheat bread or a vegetable. To complete the meal, serve with yogurt or a green salad.
2/3 cup split mung daL, without skins
6 1/2 cups water
1 tsp tumeric
2 tsps ground coriander
1 1/2 tsp scraped, finely shredded, or minced ginger root
1 tsp minced seeded hot chili, if desired
1 1/4 tsp salt
2 tsp ghee or oil
1 tsp cumin seeds
2 tsp fresh chopped coriander or parsley
1. Sort, wash, and drain mung beans.
2. Combine mung beans, water, tumeric, coriander, ginger root, and green chili in a large non-stick saucepan. Stirring occasionally, bring to boil over high heat. Reduce to a simmer and cover with a tight fitting lid, and boil gently for an hour stirring occasionally, until the dal is cooked soft and smooth.
3. Off the heat, uncover, and add the salt . Beat with a wire whisk or a rotary beater until the dal is soft and smooth.
4. Heat the ghee or oil in a small saucepan over moderate to high heat. When it’s hot drop in the cumin seeds. Fry until dark brown. Pour into the dal, let soak for 1-2 minutes. Add minced herb, stir and serve.