Yellow Moong Dal Soup
Yellow Moong Dal Soup
This dal (soup) paired with rice is genuine comfort food for my family. Whenever we all come back from vacation or my husband or I come back from a work trip, we always have a big bowl of it for dinner. It’s light, healthy, and super-easy to make. Sometimes we eat it by itself as a soup, and other times we have it with vegan naan and cabbage to make it a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
Ingredients
- 1 cup yellow moong dal
- 3 1/2 cups water
- 1/2 teaspoon ginger (peeled, grated)
- 1/2 teaspoon garlic (peeled, grated)
- 1/2 teaspoon curry powder
- 1/2 cup grape tomatoes (cut in half)
- Sea salt
- Pepper
- 2 teaspoons coconut oil
- 1 teaspoon black mustard seeds
- 1 teaspoon garam masala
- Cilantro (washed, chopped)
Instructions
-
Wash moong dal well under running water.
-
Soak beans in warm water for 15 minutes.
-
Drain and wash again, then drain one last time.
-
In deep pot, add dal, water, ginger, garlic, curry powder, and tomatoes.
-
Cook uncovered over medium heat for 20 minutes, stirring occasionally.
-
Remove dal and season with salt and pepper.
-
In small pan, add oil and cook on medium heat.
-
Add mustard seeds and let crackle.
-
Turn off heat and add garam masala.
-
Drop mixture into pot, stirring well.
-
Garnish with cilantro and serve immediately.