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Credit: Keith Sarasin
National Culinary Review, November/December 2021
For the Dal:
½ cup yellow moong dal
½ teaspoon turmeric
½ teaspoon red chili powder
1 cinnamon stick
Salt, to taste
For the Tadka:
2 tablespoons ghee
1 teaspoon cumin seeds
1 teaspoon asafoetida
2 dried red chiles
7 fresh curry leaves
3 cloves garlic, finely sliced
For the Garnish:
1 teaspoon ginger, julienned
2 teaspoons coriander, chopped
½ teaspoon garam masala
1. Soak the moong dal in water for 30 minutes and drain.
2. Place the dal in a pot with the turmeric, chili powder, cinnamon stick and salt. Add 2½ cups of water and bring the mixture to a boil. Once it comes to a boil, lower the heat and allow it to cook for 15 to 20 minutes, adding more water to the pot as needed. Once the lentils are soft and easy to mash, turn off the heat and whisk the mixture to create the consistency of a thick soup.
3. To prepare the tadka, heat the ghee in a small pan and splutter the cumin seeds. Add the asafoetida and garlic and cook until just slightly browned. Add the dried red chiles and the curry leaves. Cook for about 15 seconds until fragrant. Pour mixture into the dal and fold to combine.
4. Garnish with the coriander, ginger, a squeeze of the lemon and a sprinkle of garam masala. Serve hot with white rice and pickled onions.
Soup, The National Culinary Review
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