I often make this soup very simple but occasionally throw in some vegies.
1 c whole moong beans, sorted, washed and soaked 6-8 hrs
water
1 t salt
1 T ghee
1 T fresh ginger, minced
1 t cumin seeds
1 t coriander powder
1/4 t black pepper, ground
1 t turmeric
Lemon slices
PREPARATION:
PREPARATION:
- Bring about 5-6 c water to a boil and add the moong. Bring to a boil again, cover and lower the heat to a simmer. Cook about 45 minutes. The dahl splits and softens. Add more water if needed.
- Make a chaunk in hot ghee: Add the ginger and cumin until the ginger is brown and crisp. Then add remaining spices.
- Immediately pour into the soup.
VARIATION:
Add chopped tomatoes, with skins and seeds removed, after the dahl is soft.