Mung Dahl Soup

Mung dahl soup is easy to prepare and easy to digest. Serve it accompanied with a flatbread or rice and vegetables. Grains and dahl make a complete protein. Always sort, wash and drain mung beans first. Following are the ingredients for a soup that will serve 4 to 6 persons:

 Ingredients:

1 cup split mung dahl

 6 cups water

 1 tsp turmeric

2 tsp ground coriander

 2 tsp peeled and minced fresh ginger root

 1 tsp salt

2 Tbsp ghee/or olive oil

 1 tsp cumin seeds

 1 tsp mustard seeds

 4 Tbsp coarsely chopped fresh cilantro

1.  Sort, wash, and drain the split mung beans.

2.   Combine the mung beans, water, and spices in a large pot, except the cumin and mustard seeds. Stirring occasionally, bring to a full boil over high heat. Reduce the heat to moderate. Cook the dahl for one hour or until soft and fully cooked. Stir occasionally to prevent sticking and add water as needed to keep dahl to desired consistency.

3.   Remove from heat, uncover, whip with a wire whisk until the dahl soup is creamy smooth.

4.   Heat the ghee in a small saucepan over moderate heat. When it is hot, add the cumin and mustard seeds then fry until the seeds turn brown. Put a small amount of dahl into the cooked spices and mix, then pour into the larger pot. Cover for 1-2 minutes. Mix in turmeric. Serve garnished with cilantro. For variety, vary spices and any vegetables added to the dahl.