MUNG DAL
Ingredients
1 C. dried whole mung dal, picked over and rinsed
3 C. water
2 Tbsp. ghee/light vegetable oil
1 C. onion, diced
2 cloves garlic, minced
1 green chili, seeded and diced
2 tsp., ginger, grated
1 tsp. red chili powder (try Kashmiri-style)
1 tsp. ground cumin
¼ tsp. turmeric powder
2 tsp. coriander powder
¼ tsp. garam masala
1 14 oz. can diced tomatoes with juice
2 C. stock
1 tsp. salt
1 tsp. freshly squeezed lemon juice
Chopped cilantro
Method
1. Bring the water to a boil in a medium soup pot.
2. Add the mung beans, lower the heat, cover, and simmer 45 minutes to 1 hour until the beans are soft and cooked through. Drain off the water.
3. In a medium soup pot, heat the ghee or oil on medium high.
4. Add the onions and sauté until the onions are translucent.
5. Lower the heat to medium and add the garlic, chili, and ginger and sauté for 1 minute.
6. Add all the spices and stir for 30 seconds.
7. Add the tomatoes and simmer for 10 minutes.
8. Add the stock, salt, and and cooked mung beans. Simmer for 15 minutes.
9. Add the lemon juice and serve.
10. Garnish with the cilantro.
Serves 6